Ratatouille with Black Olives and Quinoa


  • 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
  • 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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