Ratatouille Vegetable Stew

Serving Size: 6

Ingredients

4 tablespoons olive oil
1 small eggplant, peeled
2 medium zucchini
2 medium bell peppers
1 medium potato, diced
1 large onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
2 tablespoons chopped parsley
1/4 cup chicken stock
salt and pepper to taste

Peel eggplant and cut into 2 inch cubes. Cut zucchine into 1/2 inch slices. Heat 2 tablespoons of the oil in the cooker and stir fry the eggplant, zuchini, peppers, and potato briefly and in small batches. Remove to a warm platter. Add the remaining oil, onion, and garlic and saute slowly until onion is softened. Return the vegetables to the cooker along with remaining ingredients. Close to lid and bring up to pressure and process for 3 minutes. Reduce pressure by cold water method and remove lid. If there is too much liquid, simmer for a few minutes, uncovered.

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