Ingredients:
- 3 zucchini, cubed
- 1 large bell pepper, chopped into squares
- 2 medium onions, chopped
- 1 large eggplant, cubed
- 8 cloves garlic, minced
- Salt to taste
- 1 1/2 cans (16 ounces each) diced tomatoes with juices
- 2 tablespoons olive oil
- A handful fresh basil
Method:
- Select Sauté option. Add oil.
- When oil is heated, add onions to the pot and sauté until translucent.
- Add rest of the ingredients except salt to the pot. Mix well.
- Close the lid. Select Manual option and set the timer for 7 minutes.
- Quick release excess pressure. Sprinkle salt, garnish with basil and serve.