Eggplant Ratatouille _ Pressure Cooker

• 1 1/2 lbs (1 large) eggplant, peeled and cut into 1/2" slices
• 3 T olive oil
• 2 garlic cloves, minced
• 1 C onion, coarsely chopped
• 1 large green bell pepper, seeded and diced
• 1 large red bell pepper, seeded and diced
• 1/2 C water
• 1 t dried thyme or dried oregano
• Pinch of sugar
• 1 t salt
• One 14 oz. can diced tomatoes, including juice
• 1 C fresh basil, tightly packed, minced (or 1/4 C parsley)

1. 1. Saute the garlic, onions, and peppers in hot oil in the cooker until the onions are soft.
2. 2. Add the eggplant and coat well with oil.
3. 3. Add water, thyme, sugar, and salt.
4. 4. Place the tomatoes on top, DO NOT STIR IN.
5. 5. Lock lid and bring pressure up to high. Adjust the heat to maintain high pressure for 3 minutes.
6. 6. Use quick-release method to depressurize.
7. 7. Stir in basil and remaining table spoon of olive oil.
8. If a thicker consistency is desired, puree a cup or so and stir back into stew.

eggplant, olive oil, garlic, onion, green bell pepper, red bell pepper, water, thyme, sugar, salt, tomatoes, fresh basil

Taken from www.epicurious.com/recipes/member/views/eggplant-ratatouille-pressure-cooker-50152139 (may not work)