Re: Manual Ratatouille
Vita Strait
The main work involved with this recipe is chopping the vegetables into -inch pieces and then sauteing them to get them slightly brown. The Instant Pot does the remaining work: just pressure cook and saute at the end to let the liquid evaporate.
This is so good! I now make frequently. I actually take the leftovers and mix them with a low-sodium v8 and put them in a blender for a delicious smoothie. My husband calls it my Rat-a-smoothie. Whatever you call it, it is a quick way to get your veggies! Thanks for this simple, delicious recipe!
I read the recipe briefly online because I e made ratatouille so many times on the stove as well as in the oven. I am now eating without added oil, salt and sugar, so I thought I would give this a try in my IP.
Super! I added a teaspoon of herbs de Provence and used tinned rather than fresh tomatoes (1 can). I also decreased the pressure time to 4 minutes. It was reminiscent of the ratatouille I had enjoyed in Paris. We enjoyed it with rice and a roasted chicken.
An easy to follow recipe that turned out yummy. I did reduce the cooking time to 4 minutes per the recommendations in the comments, I think next time I might reduce it further because I like crisper veggies.
This recipe was delicious! I did add a half of a Small can of tomato sauce. Without it on the first try vegetables were sticking to the bottom of the pot. I added the half of a can of sauce and it was great! Will definitely make it again!
Vicki, thanks for commenting. I suspect you could have just added a couple of tablespoons of water too. Tomato sauce can cause further issues sometimes due to the burn message, but glad it worked for you.
Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.
In a large frying pan, gently heat 2-3 tablespoons of olive oil and saut the onions and garlic together for a few minutes, until they have softened but not overly browned. Next, add the aubergine and peppers, and saut together for a further 2-3 minutes, stirring well.
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These new works have been added to the Library's collection of the publisher's books, which now contains 360 titles. They mainly cover pre-primary, primary and secondary education, and also include titles for the continuing education of current and future teachers.
6 p.m (CET) on 7 November - in Spanish
1 p.m (CET) on 8 November - in Catalan
Learn how to use Gra, a collection of magazines and education manuals with a focus on infant, primary and secondary education. We'll explain how to access the platform, what content it offers and how you can read it.
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