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Classic Oatmeal-in-a bowl
Sicilian Vegetable Medley
| By : |
| Prep Time | 45 minutes |
| Cook Time | 10 minutes |
| Servings |
2-4 servings
|
Ingredients
- 1 large Eggplant cubed
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 medium pepper cut into strips, red or yellow
- 2 medium Zucchini cut into rounds
- 1 onion cut into thin wedges
- 2 medium potatoes cubed
- 10 cherry tomatoes halved
- 1 tablespoon Capers strained and rinsed if in oil and salt
- 2 tablespoons pine nuts
one tablespoon for cooking,one for garnish - 1 tablespoons raisins re-hydrated and squeezed
- 1/4 cup olives pits removed
- 1 bunch basil chopped, half for cooking, half for garnish
- salt to taste
- pepper to taste
Ingredients
|
Instructions
- Put the eggplant in a strainer and sprinkle the cubes with salt. To get all of the bitter liquid out: add a plate on top of the cubed eggplant and some kind of weight on top of that to push it down (I use my full tea kettle) and leave them to rest for about half an hour.
- In the meantime, wash and slice the other vegetables as indicated.
- In the pre-heated pressure cooker, on high heat without the lid, add the olive oil and brown the vegetables, adding them in the following order, stirring them constantly with a wooden spoon.
- First, add the eggplant and potatoes (wait 3 minutes but keep stirring), peppers and onions (wait another 3 minutes and keep stirring), zucchini (stir for another 3). Your cooker will begin to get quite full, so stir carefully!
- Finally, add half the chopped basil, pine nuts, raisins, olives, capers, salt and pepper to taste.
- If you're using an electric pressure cooker, that requires more than
½ cup of water to reach pressure, addone cup of water. Close the lid and set the valve to pressure cooking position. Electric pressure cookers and stove top pressure cookers: Cook for 4 minutes at high pressure. - When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Transfer the contents of the pressure cooker to a serving dish immediately (so the vegetables can cool) and the caponatina come to room temperature before mixing in the cherry tomatoes and dressing with a little fresh olive oil, balsamic vinegar (if needed - check to taste the acidity first - the tomatoes if not fully ripe may have contributed enough acid).
- Sprinkle with fresh basil and pine nuts.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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When to add tomatoes?
This was delisious! I didnt have zucchini so used snap peas. No fresh basil on hand so used vegan pesto from last summer. Added 2 large cloves of garlic with the onion pepper portion…sooo yummy!
Delicious, made this more than once!! I did make some changes based on my preference. Used red onions (milder and sweeter), and sweet potatoes (prefer to white potatoes). I added cheery tomatoes when pressure cooking rather than after, I find it taste better. Omitted capers, pine nuts and raisins (just my preference). If i don’t have fresh basil I use dries basil flakes and sometimes add a bit of oregano.