1mediumeggplant or 3 small Japanese eggplant, cut into 1" cubes
1red bell pepperchopped in 1" chunks
1yellow bell pepperchopped in 1" chunks
2mediumzucchinicut into 1" pieces
14ounceslow sodium diced tomatoes
1tablespoontomato paste
1bay leaf
2sprigsfresh thyme or 1 teaspoon dried
1sprigfresh rosemary or 1 teaspoon dried
salt and freshly ground black pepperto taste
1teaspooncapers
1/4cupfreshly chopped basil
Instructions
Select the Sauté option on the Instant Pot and set it for 7 minutes, then add one tablespoon of the olive oil. Once the olive oil has heated, sauté the onion and garlic for 2 minutes until the onions are slightly softened.
Add two more tablespoons of olive oil and the eggplant, and sauté 4 minutes more.
Add the last remaining tablespoon of olive oil along with the bell pepper and zucchini, and sauté 1 minute longer.
Add the diced tomatoes, tomato paste, bay leaf, herbs, salt and black pepper to taste and stir until well combined.
Place the lid on the Instant Pot securely and set to cook at High Pressure for 2 minutes. When the ratatouille is done cooking, quick release the pressure and remove the lid when the pressure has been released.
Remove the bay leaf and herb sprigs, then stir in the capers, fresh basil and adjust the seasoning as necessary.
Serve with crusty bread or over pasta, quinoa or polenta. Enjoy!
Notes
2 large fresh tomatoes may be used in place of the canned tomatoes if desired.
While you can certainly use dried thyme and rosemary, fresh herbs really make a difference in this recipe.
Ratatouille is a great meal prep recipe! It will keep for about 5 days stored in an air tight container in the fridge and also freezes well.