Add olive oil to the inner pot and heat for 30 seconds.

Instant pot eggplant zucchini recipe. Bring to a boil and then lower heat. Ratatouille is a classic french dish that's beloved for its hearty and rustic flavors. Web related products prep time:

Pair it with rice or bulgur wheat or quinoa for a hearty meal! This instant pot eggplant caponata is made with eggplants and tomatoes and is an excellent option for a light and vegetarian main dish. Lock the lid and set to pressure cook on high for.

With directions for both the stovetop and the slow cooker. Web prep your veggies and give the onion and garlic a quick sauté, then add the eggplant and sauté for 4 minutes more. Add olive oil and minced garlic to.

Add the tomatoes and mix everything together with the meat. Roast, bake, broil ingredients 1 eggplant (12.5 ounces) 1 pound zucchini 1 cup marinara paste sauce or tomato sauce 3/4 cup mozzarella cheese 3 tablespoons parmesan cheese, grated Turn on your instant pot and select sauté, add olive oil and leave until hot.

Web instructions place the eggplant and zucchini slices on a large cutting board and sprinkle with salt. Add the zucchini and pepper and cook, stirring occasionally, until golden, about 5 minutes. Add chopped onions and sauté until soft (this should take about 3 minutes) add chopped garlic and continue to stir for another minute.

Web recipe by barbara ann ring updated on december 1, 2022 prep time: Web how to make instant pot ratatouille (vegetable stew) cut the veggies and set aside. Web tender eggplant, zucchini, tomatoes, and basil tossed with rigatoni.