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Chicken Cacciatore
Ratatouille with Black Olives and Quinoa
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
2 servings
|
Ingredients
- 5 tsp olive oil divided
- 1 Eggplant quartered lengthwise and then into
1-inch pieces - 1/2 medium red onion sliced
- 2 cloves garlic
- 1/2 red bell pepper cut into
1-inch pieces - 1/2 green bell pepper cut into
1-inch pieces - 2 zucchinis cut into
1-inch pieces - 1 tbsp balsamic vinegar
- 14.5 ounce diced tomatoes
1 can - 1/2 cup cooked quinoa
- 10 Black Olives
- 1/4 cup torn basil leaves optional
Ingredients
|
Instructions
- Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add 2 teaspoons olive oil.
- Add the eggplant and cook until browned, remove and set aside.
- Add the rest of the oil and onion, garlic, peppers, and zucchini. Cook for 3 minutes, stirring constantly.
- Add the balsamic vinegar. Allow to cook for one minute, then add the tomatoes. Close the lid and vent. Change to the Steam program and set to Normal. Set the time to 3 minutes.
- Quick release the pressure according to the manufacturer’s directions then allow to stand for 2 minutes.
- Remove half of the ratatouille. Cool, then refrigerate for dinner for another day.
- Stir the quinoa and olives into the remainder of ratatouille. Serve garnished with basil leaves, if desired.
Patricia Gilroy BA BSc mNTOI is a Nutritional Therapist practicing in Dublin, Ireland. She sees clients seeking nutritional support for specific issues as well as those wishing to improve their overall health and wellbeing.
Patricia designs tailor made individualised meal plans to address a range of issues including weight management, digestive health, autoimmune conditions , cardiovascular health, hormonal imbalance and pre and post-partum issues. She believes in educating clients, empowering them with the knowledge to take control of their nutritional needs.
Patricia holds a Bachelor of Science in Nutritional Therapy from The University of West London
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No instructions for what to do with the eggplant after browning.
This is decent enough to eat what was made, but I will not be making it again. The instructions are not clear on what to do with the eggplant after sauteing it. Also, the flavor is very bland and boring. I don’t recommend this!
The recipe now says to remove the eggplant and set aside. You can always add more spices to your taste. Smoked paprika makes everything better. Nutritional yeast stirred in afterward would also be good.
Step 4. Close lid and vent, should probably be close lid and set vent to sealing because you are using the steam function.
Hi MP207,
Thank you for the feedback.
Step 4 is suggesting exactly as you mentioned but written differently. It states to close the lid and vent, which is another way of saying turn to sealing as it states to close both the lid and close the vent.
Family loved it! I modified a few things such as freah tomatoes (and basil) from our garden! Thanks for sharing this recipe!
Good stuff, eggplant could cook less, red onion longer. Added salt, will try it again but want to explore more flavor.
Sorry. Did anyone answer when to add the eggplant back in? Is it after everything else is done cooking, or before the steam phase?
What should I do with the quinoa ? Should I cook it before mix it with the other ingredients? If so, how should I cook it?
I liked it! I used couscous as I was out of quinoa. Added some Italian spices and served it drizzled with balsamic glaze. Yum! I didn’t find it too bland. Easy, quicker than I thought
Are we supposed to put eggplant back in?!?
I put the eggplant in with the tomatoes