Pressure Cooker Ratatouille
Delicious combination of summer vegetables in a traditional stew, but cooked much quicker in a pressure cooker.
Serves 4
Preparation time - approx 30 minutes

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 tbsp tomato purée
  • 2 red pepper halve, remove seeds and white bits, then cut into pieces the width of a finger
  • 2 courgettes cut into pieces of 2 cm
  • 1 Aubergine cut into pieces of 2 cm
  • 3 ripe tomatoes remove the stalk, the skin and the core and quarter
  • 1 piece thyme sprig pluck off leaves and chop coarsely
  • 3.5 tbsp vegetable stock prepare stock
  • Sea salt and black pepper freshly ground


Heat the olive oil in the DUROMATIC®. Lightly fry the chopped onion and the pressed garlic.

First add the tomato purée and then the vegetables. Sauté whilst stirring for a few minutes.

De-glaze with the vegetable bouillon and add the thyme leaves.

Cook under pressure on setting 1 for 8 minutes.

Then release steam quickly in release steam mode.

Season the vegetables to taste with salt and pepper.

See our range of Duromatic Pressure Cookers.