Ratatouille

Ingredients

• 1 eggplant, cubed
• 2 zucchini, cubed
• 1 red bell pepper, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp herbes de Provence
• Salt and pepper
• Fresh basil for serving

Instructions

1. Set pot to sauté. Heat oil and cook onion and bell pepper for 4 minutes.
2. Add garlic, tomato paste, and herbes de Provence. Stir for 1 minute.
3. Add eggplant, zucchini, and diced tomatoes. Stir.
4. Pressure cook on high for 3 minutes.
5. Quick release.
6. Season with salt and pepper. Serve topped with fresh basil.