Great stew for cold days. Easy to make and flavorful! with the pressure cooker, just takes a few minutes to make this. I usually omit the pesto and potatoes.
I've also made this in the Instant Pot and cooked it at 7 min. I stir fry the eggplant, zucchini and peppers with a little salt and pepper. I then stir fry the garlic and onions. I then added everything into the instant pot including the tomatoes, seasoning, and 1/2 cup chicken stock and cooked for 7 min. I think did a quick release and seasoned with additional salt and sugar.
RATATOUILLE VEGETABLE STEW (~from the Fagor manual)
Serves 6, 4 minutes (High Pressure)
A marvelous mixture of vegetables that is just as good hot as it is at room
temperature.
4 tablespoons olive oil
1 small eggplant peeled and cut into 1 inch cubes
2 medium zucchini in ½ inch slices
2 green peppers, seeded and cut into strips
1 medium potato, diced into ½ inch cubes (optional)
1 large onion, chopped
2 cloves garlic minced
2 medium tomatoes, chopped
2 tablespoons minced parsley
¼ cup chicken stock
1 tablespoon prepared pesto
Use the brown setting; heat 2 tablespoons of the olive oil to stir fry the eggplant,
zucchini, peppers and potato. It will be necessary to do this in several small
batches, remove to a warm platter and reserve. Add remaining 2 tablespoons
of oil and the onion and garlic. Sauté the mixture until the onion is soft. Turn
off the brown setting. Return the reserved vegetables to the cooker along with
the remaining ingredients. Close the lid and press HIGH Pressure. Set the timer
for 4 minutes. When done, release the pressure and open the cooker. If there is
too much liquid, use the brown setting to simmer the stew for a few minutes to
reduce the liquid.
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