Ratatouille in Oursson pressure cooker

Category: Vegetable and fruit dishes
Ratatouille in Oursson pressure cooker


Bulb onions 1 PC.
Sweet pepper, red, yellow 2 pcs.
Zucchini (zucchini) small 2 pcs.
Small eggplants 2 pcs.
Ripe red tomatoes 10 pieces. cream
Ketchup or spicy tomato sauce (barbecue) 2 tbsp. l.
Fresh parsley (celery) leaves 2-3 st. l.
Fresh garlic 2-3 teeth
Vegetable oil 2 tbsp. l.
Salt pepper taste

Cooking method

  • Turn on the pressure cooker on HOT mode, set the time to 60 minutes, let it warm up, add vegetable oil.
  • Saute onions, cut into small pieces and garlic (crush with a knife) with the lid open.
  • Cut all vegetables into small 1 x 1 cm pieces.
  • Add chopped vegetables to a saucepan, add herbs, sauce, salt, pepper, mix gently.
  • Close the lid of the pressure cooker, pressure 0 (no pressure) and cook the ratatouille until cooked.
  • After finishing cooking, turn off the pressure cooker and let it stand for another 10-15 minutes, then open the lid and taste, add salt if necessary.
  • Ratatouille is ready, can be served as a side dish, as an independent dish, or cold.
  • Ratatouille in Oursson pressure cooker
  • Ratatouille in Oursson pressure cooker


The recipe is taken from the instructions for the pressure cooker.
Cook with pleasure and bon appetit! Ratatouille in Oursson pressure cooker

: hi: Today I cooked ratatouille. Everything worked out . Yesterday I made an omelet with fresh cauliflower. Thanks to Tanyula for the recipe. I am starting to realize that fresh cabbage will take longer to cook and therefore I first softened the cabbage a little and only then poured it with an omelet. I baked a charlotte from stale bread, now a ham is being prepared in Belobok. I get used to it little by little. Thanks again for your support.

Natasha, to your health! If you cook a lot, then you like the saucepan!
Admin, thanks for the recipe. I prepared it today.
From changes:
1. Instead of sauce (well, I didn't find it in the fridge) I put tomato paste (2 tablespoons) and, accordingly, a little sugar. She warmed up the tomato paste for several minutes, when the onions were fried (added to it).
2. Increased cooking time by almost 30 minutes. There were reasons for this. First: either the eggplants turned out to be too large, or the zucchini, or the tomatoes, but the vegetables occupied the entire volume of the pan. An hour later they did not put out. Stirred and sent for another 30 minutes.
And the second reason is that I did not keep it in a hot saucepan for 15 minutes after cooking, but transferred it to another dish and quickly cooled it. From experience I know that vegetables need to be cooled very quickly, otherwise nitrites in vegetables (chemical compounds) turn into a dangerous form - into nitrates.
TASTY SOOO! I am a lover of stewed vegetables. With boiled rice - mmm. Yes, and in the heading "proper nutrition" !!! Some solid pluses. THANK YOU.
But next time I will choose smaller vegetables (I mean the size) :-))

Then an hour may be enough instead of one and a half :-))
Quote: Nastasya78
From experience I know that vegetables need to be cooled very quickly, otherwise nitrites in vegetables (chemical compounds) turn into a dangerous form - into nitrates.

Nastya, it's completely controversial then, right in your mouth and eat it while it's fresh

To your health! Vegetables in this design are always tasty.If the vegetables are too large, you can cut

I will repeat it often :-))

And about the transformation of nitrites into nitrates at a certain temperature, it was our teachers - chemists at the university who told me (well, when I was studying, I was a student).I am a biologist - ecologist, but we had chemistry ... until the last year ... The teachers punished severely: stewed and boiled vegetables must be cooled quickly, without a lid.

Well, if the chemists themselves are talking about it ... I'll listen
If ratatouille is eaten as a separate dish, you can add non-sour cream. Delicious!!!

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