Ratatouille with Black Olives and Quinoa
Servings Prep Time
2servings 5minutes
Cook Time
10minutes
Servings Prep Time
2servings 5minutes
Cook Time
10minutes
Ingredients
  • 5tsp olive oildivided
  • 1 Eggplantquartered lengthwise and then into 1-inch pieces
  • 1/2medium red onionsliced
  • 2cloves garlic
  • 1/2 red bell peppercut into 1-inch pieces
  • 1/2 green bell peppercut into 1-inch pieces
  • 2 zucchiniscut into 1-inch pieces
  • 1tbsp balsamic vinegar
  • 14.5ounce diced tomatoes1 can
  • 1/2cup cooked quinoa
  • 10 Black Olives
  • 1/4cup torn basil leavesoptional
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.