I attempted to make ratatouille the other day in the pressure cooker. It came out OK – I ate it over cauliflower-rice. I’ll post the recipe here in case you want to try it, but note my modifications.
Took the ratatouille and served it in a baked acorn squash – now THAT was very tasty. Also had parmesean encrusted tilapia and Chinese broccoli (complete with lil flowers!) sauteed in rice vinegar and garlic. NOMMAGE!!!!
I re-appropriated the recipe from The Complete Idiot’s Guide to Pressure Cooking. Mom gave me this book (and The Pressure Cooker cookbook) along with the pressure cooker. I scoffed but honestly, this book is way better than the other one.
So yeah. What came out was sort of ‘soggy veggie’ pile. I realized after the fact that squashes have a lot of water content. After serving it on top of the cauliflower rice, it was pretty good (eggplant gives it a nice, sweet taste).
So here is what I would change if I make this again:
-Add more spices, like rosemary. Parsley is dumb and has no flavor.
-Add LESS stock – 3 cups was just way too much. It was VERY soupy. I strained it all out. I’ll try again with one cup.
-Use beef stock – mmmmm beef stock is just so much tastier than chicken stock.
-Add sausage, a nice spicy flavorful sausage.
Anything else you can suggest?