Instant Pot Ratatouille

paintthekitchenred.com

catross

1 small eggplant (about 3 cups), cubed into ¼-inch pieces

2 tsp kosher salt

4 tablespoons extra-virgin olive oil, divided

1 medium onion (about 1 ½ cups), diced

2 zucchini (about 3 cups), cubed into ¼-inch pieces

6 cloves garlic (about 2 Tbsp), minced

2 bell peppers (about 3 cups), cubed into ½-inch pieces

5 whole basil leaves plus 1 Tbsp thinly sliced basil leaves

½ tsp crushed red pepper (or to taste)

½ tsp freshly ground black pepper (or to taste)

1 Tbsp capers

2 ½ cup tomatoes, chopped into 1-inch pieces

1 Tbsp chopped parsley

1 tsp good quality balsamic vinegar

Additional olive oil and balsamic vinegar for drizzling

Directions at paintthekitchenred.com

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