Ratatouille in the Multicooker-Pressure Cooker
by Editorial Staff
Ratatouille is a wonderful vegetable dish. There are many ratatouille recipes. I like eggplant ratatouille.
Ingredients
- Eggplant (young) – 2 pcs.
- Zucchini (young) – 2 pcs.
- Tomatoes – 2 pcs.
- Bulgarian pepper – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 2-3 teeth
- Cheese – 150 g
- Olive oil (extra virgin) – for frying
- Salt to taste
- For the sauce:
- Sour cream – 3 teaspoon.
- Ready-made mustard – 1 teaspoon
Directions
- Place the eggplant slices in saltwater for 30 minutes.
- Meanwhile, I cook the rest of the vegetables. I fry the bell peppers in a frying pan, add a little water, then cover with a lid, lightly simmer it. The peppers prepared in this way are easily peeled off. Remove the skin from the cooled pepper, cut the pepper into small slices.
- I chop the onion, fry it in a slow cooker.
- I cut the tomatoes into cubes, send them to the multicooker. After pouring out the chopped peppers, I mix the peppers, onions, and tomatoes.
- I take the eggplant circles out of the saline solution, rinse them, squeeze them out and put them in the multicooker-pressure cooker bowl on top of the tomato sauce.
- Put a layer of zucchini on a layer of eggplant. Salt a little, put garlic slices on the zucchini, add the sauce. I prepare the sauce like this: I mix 3 teaspoon. (medium fat) sour cream with 1 teaspoon. ready-made mustard.
- Then I put pieces of cheese on the zucchini. Then I repeat in the same sequence: a layer of eggplant, a layer of zucchini, garlic, sauce, cheese.
- With the final layer of ratatouille, I spread the tomato circles, which I slightly salt.
- I put grated cheese on the tomatoes.
- I close the lid of the multicooker-pressure cooker, set the time to 20 minutes in the “Quenching” mode.
- We take out a delicious, juicy, and aromatic vegetable dish from the multicooker.
Enjoy your meal!
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