Prep
time: 15 minutes | Cook time: 18 minutes | Serves 2
1 pound (454 g) eggplant, cut into rounds
½ tablespoon sea salt
1 tablespoon olive oil
½ red onion, sliced
2 cloves garlic, minced
2 sweet peppers, seeded and chopped
½ red chili pepper, seeded and minced
Sea salt and ground black pepper, to taste
½ teaspoon capers
¼ teaspoon celery seeds
1 tomato, puréed
1 cup roasted vegetable broth
1 tablespoon coriander, chopped
½ tablespoon sea salt
1 tablespoon olive oil
½ red onion, sliced
2 cloves garlic, minced
2 sweet peppers, seeded and chopped
½ red chili pepper, seeded and minced
Sea salt and ground black pepper, to taste
½ teaspoon capers
¼ teaspoon celery seeds
1 tomato, puréed
1 cup roasted vegetable broth
1 tablespoon coriander, chopped
1. Toss the eggplant with 1 tablespoon of sea
salt; allow it to drain in
a colander.
a colander.
2. Press the Sauté button and heat the olive oil.
Sauté the onion until
tender and translucent, about 4 minutes.
tender and translucent, about 4 minutes.
3. Add the garlic and continue to sauté for 30
seconds more or until
fragrant. Add the remaining ingredients to the inner pot, including the
drained eggplant.
fragrant. Add the remaining ingredients to the inner pot, including the
drained eggplant.
4. Secure the lid. Choose the Manual mode. Cook
for 7 minutes at
High pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
High pressure. Once cooking is complete, use a quick pressure release;
carefully remove the lid.
5. Press the Sauté button and cook on low setting
until the ratatouille has thickened or about 7 minutes. Bon appétit!
Per
Serving
calories: 234; fat: 7.1g ; protein: 5.7g ; carbs: 38.1g ; net carbs: 26.6g;fiber: 11.5g
calories: 234; fat: 7.1g ; protein: 5.7g ; carbs: 38.1g ; net carbs: 26.6g;fiber: 11.5g
