Web 1 eggplant 12.5 oz 1 lb zucchini 1 cup marinara pasta sauce or tomato sauce 3/4 cup mozzarella cheese 3 tbsp parmesan cheese grated 3 tbsp olive oil or cooking spray 1 tbsp salt 1/2 tbsp black pepper

Instant pot eggplant zucchini recipe. Web i ended up with lots of extra eggplant and zucchini, although i used less than what is pictured in the recipe and really packed it into the 8″ instead of 6″ pan. Web in a pot, heat half of the oil and brown the meat. Web instant pot ratatouille is a delicious satisfying classic french vegetarian dish made with summer's bounty of zucchini, bell pepper, eggplant, tomato, herbs.

Add the tomatoes and mix everything together with the meat. In another pot, add the rest of the oil and saute onions and vegetables until soft (about 10 minutes). Lock the lid and set to pressure cook on high for.

Web best instant pot zucchini recipes by ann fabrizio | published: Pour 1/2 cup of water into the instant pot. Web step 1 place zucchini in instant pot first, add 1 cup (250 ml) of cold water and a steamer basket in instant pot pressure cooker.

This instant pot eggplant caponata is made with eggplants and tomatoes and is an excellent option for a light and vegetarian main dish. Bring to a boil and then lower heat. Add the vegetable stock, and stir to combine.

4 jump to nutrition facts ingredients 1 medium eggplant, cut into 1 inch cubes 1 teaspoon kosher salt, or to taste ¼ cup olive oil 1 cup chopped onion 5 cloves garlic, chopped 3 medium. It’s versatile in cooking in both savory mains to sweet treats. Close the lid of the instant pot and turn the vent to a sealing position.

Then saute setting should be done. Add chopped onions and sauté until soft (this should take about 3 minutes) add chopped garlic and continue to stir for another minute. Web when cooking eggplant whole: