Ratatouille with Black Olives and Quinoa

By: Instant Flat Belly Cookbook by Patricia Gilroy

Ratatouille with Black Olives and Quinoa
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium, Vegan, Vegetarian
cuisine icon Cooking Technique
Sauté, Steam
cuisine icon Keywords
2 servings, balsamic vinegar, black olives, contributed, cook 10 min, cooked quinoa, diced tomatoes, easy, eggplant, garlic, green bell pepper, Instant Flat Belly Cookbook by Patricia Gilroy, less than 15 min, low carb, low fat, low sodium, main course, modern, olive oil, prep 5 min, red bell pepper, red onion, sauté, steam, torn basil leaves, vegan, vegetarian, zucchinis

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
2 servings
Ingredients
  • 5 tsp olive oil
  • 1 Eggplant
  • 1/2 medium red onion
  • 2 cloves garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2 zucchinis
  • 1 tbsp balsamic vinegar
  • 14.5 ounce diced tomatoes
  • 1/2 cup cooked quinoa
  • 10 Black Olives
  • 1/4 cup torn basil leaves
Instructions
  • Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add 2 teaspoons olive oil.
  • Add the eggplant and cook until browned, remove and set aside.
  • Add the rest of the oil and onion, garlic, peppers, and zucchini. Cook for 3 minutes, stirring constantly.
  • Add the balsamic vinegar. Allow to cook for one minute, then add the tomatoes. Close the lid and vent. Change to the Steam program and set to Normal. Set the time to 3 minutes.
  • Quick release the pressure according to the manufacturer’s directions then allow to stand for 2 minutes.
  • Remove half of the ratatouille. Cool, then refrigerate for dinner for another day.
  • Stir the quinoa and olives into the remainder of ratatouille. Serve garnished with basil leaves, if desired.
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