Quick Ratatouille recipe
- Cut the peppers in half and remove the seeds and white filaments. Wash them and cut them in more or less thick stripes.
- Heat the oil in the pressure cooker and brown minced onion for 2 minutes at medium heat. Add the peppers, stir and fry them 2 or 3 minutes before adding processed tomato. Stir and add the oregano, salt and pepper. Soak it with 4 spoonfuls and mix well.
- Close the pot and as soon as the valve begins ringing, reduce the heat and cook for around 4 minutes. Let steam escape and open the pot. The ratatouille is ready to be sampled, hot or lukewarm.
- Tip: the oregano can be replaced by minced parsley adding it when cooking is done. If we wish for a fuller ratatouille, prolong cooking times for a minute or two.
- Option: varied vegetables. Cut a pepper, zucchini, carrot, an onion, a potato and a small eggplant and cook it during 5 minutes in the same amounts of oil, tomato and water. Put it all in a pressure cooker and season it with salt, pepper and herbs. Close the pot and cook the vegetables during 4 minutes from the ringing.
- medium onion
- 3 tbsp of extra virgin olive oil
- 1 tbsp of oregano
- Salt and pepper
- 750 g of red, yellow and green peppers
- 400 g of processed tomato
