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Summer Eggplant, Zucchini & Pepper In A Pressure Cooker

Good morning! It's another Monday, and I have another Meatless Monday recipe for you. Don't worry, I eat plenty of meat ;)

Last night I was thinking about how to use summer produce I had in my refrigerator including an eggplant, red pepper, and a zucchini. I considered making ratatouille, but could not be bothered to saute all the vegetables in a skillet. Instead, I decided to literally dice and dump all the vegetables into my pressure cooker and call it a night. The results were awesome!

Summer Eggplant, Zucchini & Pepper In A Pressure Cooker
Serves 4-6

1 large eggplant, diced
1 red pepper, diced
1 zucchini, diced
1 onion, diced
2 garlic cloves, sliced
14.5 ounce can diced tomatoes
salt & pepper to taste
drizzle olive oil
1/3 cup chopped parsley, more to garnish

1. Add all the ingredients into a pressure cooker (other than the garnish parsley). 
2. Using the vegetable option, pressurize for 10 minutes.
3. Release the steam, taste, add more salt if needed. Serve topped with chopped fresh parsley.

My condo smelled so good! You can serve this dish as a side, use it as a base for shakshuka, puree into a soup, or pulse a few times in a food processor to turn into a chunky salsa.