After two chili recipes (previous two posts), I’m ready for a different cuisine. Ratatouille, or a veggie stew of Provence, is versatile and delicious. Originally French, it gets its flavors from Herbes de Provence, a distinctive blend of dried herbs that typically include savory, lavender, marjoram, fennel or tarragon, oregano, thyme, and rosemary .
I’m still playing around with pressure cooker recipes, and this dish is ideal for HASTY TASTY MEALS UNDER PRESSURE (my work-in-progress). It’s also great for meat-free Mondays (or whatever day you want to go vegetarian). When I make ratatouille early in the week, I divide it into batches for weeknight meals. I add chicken and noodles for a chicken veggie stew, or broth and cannellini beans for a quick pasta fazool. I serve it as a stew over rice or puree it as a sauce and serve over pasta with fresh-grated Parmesan cheese.
Note: For my readers who live in higher elevations, keep in mind my elevation here in Florida is about 100 feet. You will need to add cooking time if you live above 2000 feet.
Yield: 8 cups
- 1 Tbsp. olive oil
- 1 large onion, diced
- 1 bell pepper, seeded and chopped
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 1 small eggplant, peeled and cut into 1″ cubes
- 2 carrots, diced
- 2 medium zucchini, sliced in ½” pieces
- 1 cup crimini or white mushrooms, sliced
- 1 28-oz. can tomato puree
- 1 28-oz can crushed tomatoes
- 1 6-oz can tomato paste
- 1 Tbsp. dried Herbes de Provence
- 1 tsp. Kosher salt
- Fresh cracked pepper to taste
- (optional) fresh basil
- Heat olive oil in pressure cooker pot over medium-high heat.
- Add onions, peppers, and celery. Saute 2-3 minutes.
- Add garlic and Herbes de Provence. Stir until fragrant.
- Add eggplant, carrots, and zucchini. Cook for 2-3 minutes.
- Add all other ingredients except optional fresh basil. Close cooker lid and bring to pressure.
- When pressure is reached, lower heat but maintain pressure. Cook for five minutes.
- Remove from heat. Allow pressure to drop on its own. (May take up to 25 minutes)
- Carefully open cooker and ladle contents over bowls of rice or pasta, if desired. Garnish with a fresh sprig of basil.
Ratatouille stores well up to three days in the refrigerator. It freezes well and keeps for 4-6 months in the freezer.