This checks a lot of boxes – zucchini, eggplant, tomato, peppers, onion. And it’s quick! Cut the vegetables into similar sized pieces.
Start to finish: 30 minutes
Ingredients
- 2 T extra-virgin olive oil
- 1 onion, diced
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 T tomato paste
- 1 can (28 oz./875 g) diced tomatoes
- 2 zucchini, halved lengthwise and cut crosswise into 1/2 moons
- 1 pepper (green, red, purple, etc.), seeded and cut into 1″ pieces
- 1 eggplant, peeled and cut into 1/2″-1″ pieces
- 1/4 cup (1/3 oz./10 g) chopped fresh basil
Directions
- In an Instant Pot set to “sauté,” warm the olive oil.
- Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until tender and golden, about 5 minutes.
- Add the garlic, oregano and tomato paste and cook, stirring occasionally, until fragrant, about 1 minute.
- Add the tomatoes and cook, stirring occasionally, until thickened, about 5 minutes.
- Add the zucchini, squash and eggplant and stir to combine.
- Press the “cancel” button. Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 3 minutes.
- When the pressure cooking is complete, turn the valve to “venting” to quick release the steam.
- When the steam stops, press “keep warm/cancel” and carefully remove the lid.
- Season to taste with salt and pepper, garnish with the basil.
WW points: 2/cup
