This vegan and keto ratatouille is full of fresh produce and aromatic flavors, creating a hearty dish that serves great with fish, meat, or crusty bread.
This vegan and keto ratatouille is full of fresh produce and aromatic flavors, creating a hearty dish that serves great with fish, meat, or crusty bread.
Ingredients
2 TBSP olive oil
7 OZ / 200 G red onion
4 CLOVES garlic
1 EA red bell pepper
1 EA yellow bell pepper
1 EA green bell pepper
1 EA green zucchini
2 EA eggplant
1 TBSP tomato paste
14 OZ / 400 G canned chopped tomato
1 TSP dried oregano
1 TSP dried basil
1 TSP salt
1 TSP pepper
Directions
Preheat the pressure cooker with olive oil in sauté mode for 1 minute / 360°F|180°C.
Peel and dice the onion. Peel and finely chop the garlic. Deseed and dice the bell pepper. Dice the zucchini and eggplant.
Add the onion, garlic, bell pepper, zucchini and eggplant to the pressure cooker bowl. Cook and keep stirring for 5 minutes / 360°F|180°C.
Add the tomato paste, chopped tomato, oregano, basil, salt and pepper. Close the lid and cook in high pressure cook mode for 2 minutes.
