Ratatouille with Black Olives and Quinoa
By :Instant Flat Belly Cookbook by Patricia Gilroy
Print Recipe
Votes: 7
Rating: 3.86
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Sauté, Steam
Main Ingredient Bell Pepper, Black Olives, Quinoa
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
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Sauté, Steam
Main Ingredient Bell Pepper, Black Olives, Quinoa
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
Votes: 7
Rating: 3.86
Rate this recipe!
Instructions
  1. 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.
  2. Add the eggplant and cook until browned, remove and set aside.
  3. Add the rest of the oil and onion, garlic, peppers, and zucchini. Cook for 3 minutes, stirring constantly.
  4. 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.
  5. Quick release the pressure according to the manufacturer’s directions then allow to stand for 2 minutes.
  6. Remove half of the ratatouille. Cool, then refrigerate for dinner for another day.
  7. Stir the quinoa and olives into the remainder of ratatouille. Serve garnished with basil leaves, if desired.
8 replies
  1. Amberploense
    Amberploense says:

    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!

  2. Andrea Martin
    Andrea Martin says:

    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.

  3. MP207
    MP207 says:

    Step 4. Close lid and vent, should probably be close lid and set vent to sealing because you are using the steam function.

  4. Instant Pot
    Instant Pot says:

    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.

  5. Redcoat90
    Redcoat90 says:

    Family loved it! I modified a few things such as freah tomatoes (and basil) from our garden! Thanks for sharing this recipe!

  6. jclange
    jclange says:

    Good stuff, eggplant could cook less, red onion longer. Added salt, will try it again but want to explore more flavor.

  7. Ellen Miller-Goins
    Ellen Miller-Goins says:

    Sorry. Did anyone answer when to add the eggplant back in? Is it after everything else is done cooking, or before the steam phase?

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