Best 3 Eggplant Ratatouille _ Pressure Cooker Recipes

Ratatouille, a quintessential dish of French cuisine, is a vibrant and flavorful vegetable stew that showcases the bounty of summer produce. Originating from the sun-soaked region of Provence, this classic dish is characterized by its medley of tender eggplant, zucchini, bell peppers, tomatoes, and herbs, all simmered together in a rich and aromatic tomato sauce. While ratatouille is traditionally prepared in a large skillet or casserole, this collection of recipes introduces a modern twist by utilizing the convenience and speed of a pressure cooker.

From a classic French ratatouille to creative variations featuring ingredients like sweet potatoes or ground turkey, this article offers a diverse selection of pressure cooker ratatouille recipes to suit various tastes and dietary preferences. Each recipe provides step-by-step instructions, cooking times, and helpful tips to ensure success in your culinary adventure. Whether you're seeking a quick and easy weeknight meal or a delightful dish to impress your guests, these pressure cooker ratatouille recipes are sure to satisfy your cravings.

Here are our top 3 tried and tested recipes!

PRESSURE COOKER RATATOUILLE

Pressure Cooker Ratatouille image

A healthy vegetable stew (electric pressure cooker) I like to add a cup of shredded Italian blend cheese when adding the basil and parsley but this is optional.

Provided by Gardening Girl

Categories Vegetable

Time 25m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1 1/2 cups cored seeded and diced green bell peppers
1 1/2 cups cored seeded and diced red bell peppers
2 cups diced zucchini (1/2 in dice)
2 cups diced eggplants (1/2 in dice)
14 ounces diced tomatoes
1/2 cup tomato sauce
1/4 cup water
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
2 tablespoons shredded basil
2 tablespoons parsley
2 tablespoons balsamic vinegar

Steps:

Heat olive oil in pressure cooker using the Brown setting.
Add onions, garlic, peppers and brown until the onion is soft.
Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
Cover and set to high pressure for 5 minutes.
Release the pressure using the quick release method.
Unlock and remove lid, add the basil and parsley.
Adjust seasonings to taste.

SLOW-COOKED RATATOUILLE

Slow-Cooked Ratatouille image

I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. -Diane Goedde, Red Lodge, Montana

Provided by Taste of Home

Categories Side Dishes

Time 5h25m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 tablespoons minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil

Steps:

Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels., Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine., Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through., Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

RATATOUILLE

Ratatouille image

A classic, easy Ratatouille recipe

Categories Herb Tomato Vegetable Vegetarian Eggplant Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves

Steps:

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Tips:

Choose fresh, firm eggplants for the best results.
Salting the eggplant slices helps to remove excess moisture and bitterness.
Use a variety of vegetables to add flavor and color to your ratatouille.
Don't overcrowd the pressure cooker; cook the vegetables in batches if necessary.
Season the ratatouille to taste with salt, pepper, and herbs.
Serve the ratatouille hot or cold, as a main course or a side dish.

Conclusion:

Eggplant ratatouille is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up summer vegetables, and it's also a healthy and affordable meal. With the help of a pressure cooker, you can make ratatouille in a fraction of the time it would take to cook it on the stovetop or in the oven. So next time you're looking for a quick and easy meal, give this eggplant ratatouille recipe a try.