Ratatouille

  • 4 Tbs. Ahuacatlan Avocado Oil
  • ½ Onion, thinly sliced
  • 1 Clove Garlic
  • 1 Eggplant, sliced or cubed
  • 2 Zucchini, sliced or cubed
  • 1 Red bell pepper, sliced or cubed
  • 1 Yellow bell pepper, sliced or cubed
  • 1 Can of cubed tomatoes
  • ¼ Cup water
  • 1 Bay leaf
  • 1 Sprig Rosemary
  • Salt and pepper
  • Chopped parsley to serve

In a pressure cooker, heat 4 tbs of Ahuacatlan Avocado Oil and sauté ½ sliced onion with 1 clove of garlic until translucent. Add 1 eggplant, 2 zucchini, 1 red bell pepper, 1 yellow bell pepper, all sliced or cubed. Add 1 can of cubed tomatoes, ¼ cup of water, 1 bay leaf, 1 sprig of rosemary, salt and pepper to taste.

Cover the pot and cook for 25 minutes. Serve and decorate with chopped parsley.

Comments are closed.