SUPER FAST / SUPER EASY / QUICK RELEASE / VEGAN / GLUTEN-FREE

Eggplant, Zucchini, and Tomatoes

6 servings

This side dish is like a mock ratatouille, made faster with canned tomatoes (and the pot’s pressure, of course). There’s enough liquid in the tomatoes and vegetables to make the requisite steam for a 6-quart cooker. See the Beyond instructions to add more liquid for an 8-quart cooker.

One 28-ounce can diced tomatoes with or without chiles (3½ cups)

2 medium zucchini (about 1 pound), diced

1 medium eggplant (about 1 pound), stemmed and diced (no need to peel)

1 small yellow onion, chopped (½ cup)

Up to 4 medium garlic cloves, peeled and minced (4 teaspoons)

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon table salt

½ teaspoon ground black pepper

1 bay leaf

1. Stir all the ingredients in a 6-quart cooker. Lock the lid onto the pot.

2.

Set the machine for: PRESSURE COOK

Set the level for: MAX

The valve must be:

Set the time for: 5 minutes with the KEEP WARM setting off

If necessary, press: START

Set the machine for: PRESSURE COOK or MANUAL

Set the level for: HIGH

The valve must be: Closed

Set the time for: 7 minutes with the KEEP WARM setting off

If necessary, press: START

3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir well; fish out and discard the bay leaf. Set the lid askew over the pot and set aside for 5 minutes to blend the flavors before serving in small bowls.

Beyond

• You must halve the recipe for a 3-quart cooker.

• For an 8-quart cooker, you must add ½ cup broth or water and use the remaining ingredients as stated.

• If the mixture is too soupy for your taste, use the SAUTÉ function at LOW or LESS after cooking to boil the mixture down for a minute or two, stirring almost constantly.