Provencal Vegetables recipe
- Wash the eggplants, dice them and leave them in a dish rack sprinkled with salt to remove the bitterness. Let them sit for an hour, rinse and drain them.
- Meanwhile prepare the remaining vegetables. Wash the zucchini, remove the ends and slice them. Rinse the peppers, remove the seeds and white filaments and cut them in strips. Scald the tomatoes, place them under cold running water, peel and dice them.
- Heat the oil in the pressure cooker, add the minced garlic and, after a few minute, add half of the tomatoes. Fry them for 5 minutes at high heat stirring every now and then. Then add all the vegetables and the rest of the tomatoes. Season.
- Close the pot and as soon as the valve begins to ring, reduce the heat and cook for around 4 minutes. Allow steam to escape and open the pot. If there is too much liquid, leave it in the heat 2 minutes uncovered to evaporate a little.
- Place the vegetable mix in a dish and serve immediately. They are also very tasty cold, the next day.
- 2 garlic cloves
- 2 tbsp of extra virgin olive oil
- Salt and pepper
- 3 zucchini
- 3 eggplants
- 4 ripe tomatoes
- 3 green peppers
