CSA Challenge: Instant Pot Ratatouille

This checks a lot of boxes – zucchini, eggplant, tomato, peppers, onion. And it’s quick! Cut the vegetables into similar sized pieces.

Start to finish: 30 minutes

Ingredients

  • 2 T extra-virgin olive oil
  • 1 onion, diced
  • Salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 T tomato paste
  • 1 can (28 oz./875 g) diced tomatoes
  • 2 zucchini, halved lengthwise and cut crosswise into 1/2 moons
  • 1 pepper (green, red, purple, etc.), seeded and cut into 1″ pieces
  • 1 eggplant, peeled and cut into 1/2″-1″ pieces
  • 1/4 cup (1/3 oz./10 g) chopped fresh basil

Directions

  • In an Instant Pot set to “sauté,” warm the olive oil.
  • Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until tender and golden, about 5 minutes.
  • Add the garlic, oregano and tomato paste and cook, stirring occasionally, until fragrant, about 1 minute.
  • Add the tomatoes and cook, stirring occasionally, until thickened, about 5 minutes.
  • Add the zucchini, squash and eggplant and stir to combine.
  • Press the “cancel” button. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 3 minutes.
  • When the pressure cooking is complete, turn the valve to “venting” to quick release the steam.
  • When the steam stops, press “keep warm/cancel” and carefully remove the lid.
  • Season to taste with salt and pepper, garnish with the basil.

WW points: 2/cup