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Food: Ratatouille Stew

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Ratatouille Stew

From The Step-By-Step Instant Pot Cookbook by Jeffrey Eisner, Pressure Luck Cooking.

Vegetarians, rejoice! Ratatouille is a rustic vegetable dish so deep in flavor, you might forget it’s made of only veggies! And I’ve turned it into a luscious stew. This is the perfect side dish — delicious both hot or cold — or a delightful meal in itself. It tastes like a wonderful harvest in your mouth — with zero guilt!

Ratatouille Stew

Prep Time: 15 Minutes | Sauté Time: 7 minutes | Pressure Building Time: 10-20 minutes | Pressure Cook Time: 2 minutes | Total Time: 45 minutes | Serves 4-6

Ingredients

1/4 cup extra-virgin olive oi

1 large vidalia (sweet) onion, coarsely chopped

1 green bell pepper, cut into medium dice

1 red bell pepper, cut into medium dice

6 cloves garlic, minced or pressed

1 large eggplant, skin on, sliced into 1/2-inch disks and then quartered

1 large zucchini, skin on, cut into 1/4-inch disks and then quartered

1 medium yellow (summer) squash, skin on, cut into 1/4-inch disks and then quartered

1 (14.5 ounce) can diced tomatoes, drained

2 teaspoons Italian seasoning

1 1/2 teaspoons Herbs 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)

Directions

  1. Pour the oil into the Instant Pot and hit Sauté and adjust so it’s on 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.
  2. Add the other vegetables along with the Italian seasoning, Herbs de Provence (if using), kosher salt, black pepper, dried thyme, vegetable broth or wine, and Worcestershire sauce.
  3. Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel, then hit Manual or Pressure Cook on High Pressure for 2 minutes.
  4. 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 down and the vegetables continue to absorb the broth. Serve with grated parmesan cheese, if desired.

JEFF’S TIP: It’ll feel like you’re putting an entire garden into the Instant Pot with little liquid. But veggies release a bunch of water under pressure. This is what causes this dish to cook down and make it such a comforting stew.

Curious about cooking with an electric pressure cooker? Join national bestselling cookbook author, Jeffrey Eisner, @pressureluckcooking, as he demonstrates his delicious step-by-step recipes using the “Instant Pot” on the next Sharsheret in the Kitchen on Wednesday, February 9th at 5pm PST. This free national webinar is part of the “Sharsheret in the Kitchen” series, which brings nutritious kosher meal options to help empower all of us at risk for breast and ovarian cancer to make healthy diet choices. This program is made possible with support from Cedars-Sinai. Register at: https://link.sharsheret.org/SITKJeffreyEisner

Sharsheret, a non-profit 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 sharsheret.org or call (866) 474-2774.

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