Ingredients
- Some olive oil
- 1 big onion
- 2 bell peppers
- 4 garlic cloves
- 1 aubergine
- 2 courgettes
- 250g cherry toms
- 1 can chopped tomatoes
- 1 Tbsp of tomato puree
- 1 tsp each basil, thyme and oregano
- Salt and pepper (to taste)
- 100ml water (or stock)
Method
Saute onion until soft
Add garlic then add the veggies and saute for about 3 minutes
Fry the puree and stir in for a couple of minutes
Chuck everything else in and pressure cook for 3 minutes
Quick-release right away.
If it’s too wet, switch back to saute and stir regularly until the liquid has evaporated.
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