Multi Cooker

Ratatouille Provençale

Main Dish

Eat like you’re traveling through the south of France with this savory summer vegetable stew. Make this rustic sauteed ratatouille Provençale in your multi cooker with zero fuss!

Servings 3
Preparation
Cooking

Ingredients

4 tbsp extra-virgin olive oil
1 ½ cup eggplant chopped into ½-inch pieces
1 cup chopped yellow or green zucchini
Salt and pepper, to taste
1 small onion, chopped
2 garlic cloves, minced
1 cup grape or cherry tomatoes, chopped in half
1 cup red or yellow bell pepper
¼ tsp dried thyme
½ tsp dried parsley or dried oregano

Directions

Set the multi cooker to the saute function.
Set the timer to 30 minutes and the heat to high. Press start.
When the multi cooker beeps, add 2 tablespoons of olive oil and the eggplant. Saute for 5 to 7 minutes, until tender, and transfer them to a plate. Set aside.
Add 1 tablespoon of olive oil and add the zucchini, onion, and garlic. Saute for 5 minutes, until the onion is translucent. Add the onion and zucchini mixture to the eggplant and set aside.
Add the tomatoes and thyme and saute for 3 minutes.
Add the bell pepper and stir. Return the eggplant, and zucchini and toss to combine.
Add the thyme and dried parsley and saute for the remaining cooking time (about 10 minutes).
Season with salt and pepper and serve.

RATATOUILLE IS PRIME MEDITERRANEAN GOODNESS

The best Mediterranean recipes follow a simple coda. Use high quality ingredients – and let the natural flavors speak for themselves. Our ratatouille recipe sticks to those ancient basics, and in the process, becomes something greater than the sum of its parts. It’s a rich vegetable stew, perfumed with tangy and sweet tomatoes and herbs where each ingredient manages to shine. We’re big fans of the zucchini and peppers. But no ratatouille is complete without perfectly sauteed eggplant.

HOW TO GET THE BEST TEXTURE FOR THE VEGETABLES

When making ratatouille, the ideal texture for most of the vegetables is tender, yet mildly crisp. The red bell peppers, onions and zucchini should still have a pleasant bite to them. However, that ideal doesn’t apply to the eggplant. Eggplant should be cooked until it’s creamy and soft – but not disintegrating. It’s a delicate balance! But it’s easy to nail when cooking the vegetables in stages. We’ve found the ideal time for eggplant (cut into cubes roughly an inch thick) is between 5-7 minutes in the Tiger Multi Cooker using the saute setting, with the lid open on high heat. Then you’ll remove the eggplant, set it aside and proceed to the onions, zucchini and garlic. Be sure to follow the detailed timing instructions in the recipe steps above. Since ratatouille is served as a composed vegetable stew, you’ll combine everything just prior to serving. But cooking in stages means everything will have the perfect texture.

DON’T SKIP THE FINAL STEP

Even though you cooked the veggies in separate batches, be sure to use the final 10 minutes of cooking time to simmer everything together (with the lid open) so the flavors really develop. This is incidentally the perfect time to add the thyme and dried parsley – and your final touches of salt and pepper. Bon appetit!