White Eggplant Ratatouille with Parmesan Polenta Rounds Pressure Cooker Recipe

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Recipe Category: Vegetables

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White Eggplant Ratatouille With Parmesan Polenta Rounds Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

Serve this warm or at room temperature with lamb, grilled chicken, or even scrambled eggs

WHITE EGGPLANT RATATOUILLE:

  • ¼ cup olive oil
  • 1 large white onion, chopped
  • sea salt
  • 2 large white eggplants (about ¾ pound total), peeled and cut into 1-inch cubes
  • 1 pound zucchini, cut into 1-inch cubes
  • ½ teaspoon dried herbes de Provence
  • 1 pound ripe Roma tomatoes, seeded and chopped
  • 1 cup dry white wine
  • freshly ground black pepper
  • handful chopped fresh basil or flatleaf parsley (optional)

PARMESAN POLENTA ROUNDS:

  • 1 (16-ounce) tube plain prepared polenta, patted dry, cut crosswise into 8 slices
  • ¾ cup freshly shredded Parmesan cheese

Method

  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
  2. Reduce the heat to medium-low, add the onion, sprinkle with a little salt, and cook, stirring a few times, until soft, about 5 minutes
  3. Add the eggplant, zucchini, and herbes de Provence and cook, stirring, for a minute
  4. Add the tomatoes, wine, and pepper to taste and bring to a boil
  5. Close and lock the lid
  6. Set the burner heat to high
  7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  8. Set a timer to cook for 3 minutes
  9. Remove the pot from the heat and let stand 15 minutes, no more
  10. Preheat the oven to 350° F
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. Stir
  14. The eggplant and zucchini should be tender
  15. Arrange the polenta slices on a parchment-lined baking sheet
  16. Sprinkle each slice with 1 tablespoon of the Parmesan
  17. Bake until the cheese is melted and the polenta is slightly crisped, 12 to 15 minutes
  18. Stir a handful of basil or parsley into the stew
  19. For each serving, ladle the stew over two polenta rounds and garnish with more cheese, if desired

Full List of Vegetables Recipes
Full List of Polenta Recipes

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