Instant Dutch Oven – Ratatouille
Servings Prep Time
6-8servings 15minutes
Cook Time Passive Time
40minutes 15minutes
Servings Prep Time
6-8servings 15minutes
Cook Time Passive Time
40minutes 15minutes
Ingredients
  • 1 Eggplantmedium diced into 1” pieces
  • 4 White Zucchinismall, medium diced
  • 8 Shishito Peppershalved lengthwise, deseeded and sliced thick
  • 1 onionlarge, medium diced
  • 3 garlic clovesminced
  • 12 1/3oz tomatoesripe, medium diced, or canned diced tomatoes
  • 3 Fresh Thyme Sprigminced
  • 1/3cups fresh basilchiffonade
  • 4tbsp olive oil
  • 1tbsp salt
  • 1/2tsp black pepper
Instructions
  1. Select SEAR/SAUTE and set the time to 30 minutes. Press START
  2. Add 2 tbsp of oil in the cooking vessel.
  3. When the vessel is hot, add zucchini and brown by stirring occasionally.
  4. Add eggplants and shishito peppers and sauté until they are soft.
  5. Take vegetables out.
  6. Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
  7. Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
  8. Press CANCEL.
  9. Close the lid.
  10. Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
  11. After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
  12. When cooking time is complete, let it rest for 10 minutes, uncovered.
  13. Stir in basil before serving.
Recipe Notes

Shishito Peppers can be substituted with 1 Bell Pepper medium in size, diced.