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Cat-a-tooie aka ratatouille served in acorn squash

: Cat-a-tooie aka ratatouille served in acorn squash


  • 2 Red Bell Peppers
  • 2 Yellow Squash
  • 1 Zucchinni
  • 2 Plum Tomatoes
  • 1 Eggplant
  • 3 cups Chicken Or Beef Stock
  • 1 Daikon Radish
  • Onion
  • 3 cloves Garlic
  • Olive Oil
  • 2 tablespoons Parsley


  • Slice up eggplant, lay on paper towels and sprinkle salt on the slices to 'sweat' out any bitterness. Let them hang out for at least 30 minutes. Wipe off the sweat n' salt with a paper towel and chop up into 2" pieces.
  • While making your eggplant sweat it out in fear of the impending knife that will ultimately chop them up, show them what is to come by cutting up the squashes, tomatos, and radish into cubes.
  • Place pressure cooker pot on stove top and set to medium heat - sautee onion and garlic in olive oil. Set aside.
  • Sautee chopped eggplant and other veggies (might have to do this in a few batches) for about 3 minutes.
  • Dump all veggies (including garlic, parsley and onions) into the pot. Put in at least 1 cup of chicken broth.
  • Secure lid according to manufacturer's instructions. When the pot is 'pressurized' (on