Jeffrey Eisner’s Instant Pot ratatouille stew
By Jeffrey Eisner, Pressure Luck Cooking, from The Step-by-Step Instant Pot Cookbook
Photo by Aleksey Zozulya
Ratatouille is a rustic vegetable dish so deep in flavor you might forget it’s made from vegetables only. In this recipe, I’ve turned it into a luscious stew. It can be served as a main meal or as a hot or cold side dish. It tastes like a wonderful harvest in your mouth.
On Wednesday Feb. 9 at 5 p.m. (PST), Sharsheret in the Kitchen will host national bestselling cookbook author Jeffrey Eisner (@pressureluckcooking). He’ll demonstrate his step-by-step recipes using the Instant Pot.
This free national webinar is part of the “Sharsheret in the Kitchen” series, which brings nutritious kosher meal options to help empower those at risk for breast and ovarian cancer. This program is made possible with support from Cedars-Sinai Medical Center. Register here.
Prep time: 15 minutes
Saute time: 7 minutes
Pressure building time: 10-20 minutes
Pressure cook time: 2 minutes
Total time: 45 minutes
Serves4-6
Ingredients
1/4 cup extra virgin olive oil
1 large vidalia (sweet) onion, coarsely chopped
1 green bell pepper, medium diced
1 red bell pepper, medium diced
6 cloves garlic, minced or pressed
1 large eggplant, skin on, sliced into 1/2-inch disks, then quartered
1 large zucchini, skin on, cut into 1/4-inch disks, then quartered
1 medium yellow (summer) squash, skin on, cut into 1/4-inch disks, then quartered
1 (14.5 ounces) can diced tomatoes, drained
2 teaspoons Italian seasoning
1 1/2 teaspoons Herbes de Provence (optional)
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup vegetable broth or dry red wine (like a cabernet)
1 tablespoon Worcestershire sauce
1 (6-ounce) can of tomato paste
Grated Parmesan cheese, for serving (optional)
Pour the oil into the Instant Pot, press Sauté and adjust to the More or High setting. Heat about 3 minutes, then add the onion and bell peppers and sauté, stirring for about 3 minutes until they begin to soften.
Add the other vegetables along with the Italian seasoning, Herbes de Provence (if using), kosher salt, black pepper, dried thyme, vegetable broth or wine and Worcestershire sauce.
Secure the lid, move the valve to the sealing position and press Keep Warm/Cancel, then press Manual or Pressure Cook on High Pressure for 2 minutes.
Open and stir in the tomato paste. Let stand for about 10 minutes before serving. Don’t worry if it looks a little soupy, it will thicken as it cools and the vegetables continue to absorb the broth. Serve with grated parmesan cheese if desired.
Jeff’s tip: It will feel like you’re putting an entire garden into the Instant Pot with little liquid, but vegetables release a lot of water under pressure, allowing the dish to cook down and form a comforting stew.
Sharsheret, a nonprofit organization, is the Jewish breast cancer and ovarian cancer community. If you or someone you love has been impacted by breast or ovarian cancer or has elevated genetic risk, contact Sharsheret for free support and resources. For more info, visit the website or call (866) 474-2774.
