Ratatouille

Description

Ratatouille

Cooker Device: 
Emeril Everyday
Pressure AirFryer

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1
large eggplant, peeled and cut into 1-in. cubes
2 teaspoons
salt, divided
3
medium tomatoes, chopped
3
medium zucchini, halved lengthwise sliced
2
medium onions, chopped
1
large green pepper, chopped
1
large sweet yellow pepper, chopped
1⁄2 cup
kalamata olives or 1 can (6 oz.) pitted ripe olives, drained and chopped
1 can
(6 oz.) tomato paste
1⁄2 cup
minced fresh basil
2
Garlic cloves, minced
1⁄2 teaspoon
pepper
2 tablespoons
olive oil

Instructions

1. Place eggplant in a colander over a plate; sprinkle with 1 tsp. salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to inner pot coated with olive oil. Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with olive oil.

2. Cover with glass lid. Press slow cook function; select vegetables setting. Press timer; set to 3 hours. Press temp; set to 212°. Start. Cook until the vegetables are tender.