• 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)


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.