Pasta Ratatouille

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This healthy vegetable pasta ratatouille is full of healthy onions, eggplant, squash, peppers, tomatoes, garlic, and herbs. This easy low calorie dinner is made in the pressure cooker and perfect for meal prep!

5 from 7 votes

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Prep Time 15 mins

Cook Time 8 mins

Total Time 23 mins

Course Dinner

Cuisine French, Mediterranean

Servings

Calories 196 kcal

Equipment

Instant Pot or Pressure Cooker

Ingredients

2 sweet onion chopped
1 large eggplant diced into inch cubes
2 zucchini sliced into half moons
4 tablespoons No-Salt-Added Tomato Paste
2 bell pepper chopped
3 carrots sliced
6 fresh tomatoes diced
12 cloves garlic minced
1 cup fresh basil julienned
1 tablespoon oregano
1/2 teaspoon Crushed Red Pepper Flakes
4 cups No-Salt-Added Vegetable Stock
1/2 cup olive oil plus more for drizzling

Instructions

In the instant pot layer the onion, eggplant, zucchini, tomato paste, bell peppers, carrots, tomato, garlic, basil, oregano, and red pepper flakes. Add the vegetable stock, and stir to combine.
Set the Instant Pot to Pressure cook or Manual mode - and cook on high for 8 minutes. Allw to natural release.
Carefully open the lid, and stir. In a blender, ladle about 2 cups of the ratatouille and drizzle in the 1/2 cup olive oil. Blend until smooth, and add the mixture back to the slow cooker. Stir to combine.
Taste and add any Salt or Pepper as desired.
Serve over rice, pasta, or quinoa - drizzle olive oil and fresh basil over the stew before serving!

Notes

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Nutrition

Calories: 196kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 31mgPotassium: 691mgFiber: 6gSugar: 9gVitamin A: 5839IUVitamin C: 66mgCalcium: 62mgIron: 1mg

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