Eggplant Ratatouille by Magefesa USA



  • 1/2 lb. Eggplant, diced
  • 1/2 lb. Zucchini, diced
  • 1 large Onion, diced
  • 1/2 lb. Green bell pepper, diced
  • 1 Red bell pepper, diced
  • 3 Garlic cloves, minced
  • 1 lb. Ripe tomatoes (diced, peeled and seedless)/ canned tomatoes
  • 3 -4 tbsp. Olive oil
  • Vegetable stock
  • Salt and white pepper to taste
  • 1 tsp. Dried thyme
  • 1 tsp. Dried basil

Heat olive oil in MAGEFESA pressure cooker; when oil is hot enough, brown garlic lightly and stir in onion and peppers. Sauté the whole over medium heat 6 or 7 minutes or until the onion turns translucent. Add eggplant and zucchini, and then stir-fry the whole about 4 or 5 minutes. Add tomatoes; if canned tomatoes are used, add also their own juice. Pour stock over it until covered. Season to taste and stir in thyme and basil. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook about 6-8 minutes. Once the required time has elapsed, remove pressure cooker from heat and release steam using the natural release method.  Open the lid cautiously according to the instruction manual and adjust salt and pepper. Serve it accompanied by rice, eggs or baked potatoes.



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