One-Pot Ratatouille With Pork (Instant Pot)
My version of a ratatouille, packed with lots of mediterranean vegetables and cooked in one pot, it's easy to prepare and has lots of flavor.
Servings: 12 servings
Calories: 227kcal
Ingredients
- 2 Eggplant small, peeled and sliced
- Sea salt
- 2 Yellow squash sliced
- 2 Zucchini small, cubed
- 1 Yellow onion small, thin sliced
- 2 cloves garlic minced or sliced
- 1 lb Pork cut into bite-sized pieces
- 1 sprig Basil fresh, or dried
- 1 sprig Rosemary
- 2 Bay leaves
- 14 oz Diced tomatoes with juice
- 14 oz Artichoke hearts small, cut in half or quarters
- 6 oz Tomato paste
- 14 oz Garbanzo Beans (Chick Peas) with liquid
- 1 tin Anchovies
- 1/4 cup Olive oil extra virgin
- Black pepper
Instructions
- Gather all tools and ingredients.
- Prepare the eggplant by peeling, and cutting into slices. Arrange the slices in a colander, sprinkling generously with salt (or lemon juice).Note: see the full description of this process in the blog post above)
- Press the eggplant with a heavy weight. Set aside.
- Cut pork into bite-sized cubes. Set aside.
- Cut up all vegetables, varying the size and shape of each type.
- Drain the artichoke hearts, reserving the liquid. If you are using small whole ones, slice them in half.
- Add olive oil to the inner pot of your Instant Pot and use the Saute button. Allow the oil to get hot for a few minutes and then add the cubed pork. Brown on one side and then stir with a silicone spatula, scraping the pieces off the bottom. Brown on the other side. Turn off saute, but leave meat in the pot.
- On top of the meat, layer half of the squash, zucchini, eggplant, onion, and artichokes. Pour in half of the garbanzo beans with their juices. Do not mix.
- Dollop half of the tomato paste, and add half of the anchovies. Cut some of the basil over top as well. Crush the garlic into the pot. Do not mix.
- Repeat the layering, using the rest of the veggies, beans, anchovies, and herbs. Pour the can of diced tomatoes over the top. Salt and pepper. Again, do not mix!
- Put the lid on the pot and close the vent. Cook on manual, high for 30 minutes. Allow for a full natural pressure release until the pin drops.
- Serve hot, with some asiago cheese grated over top. You can accompany this meal with a crusty bread, if you like. Enjoy!
Nutrition
Calories: 227kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 408mg | Potassium: 739mg | Fiber: 6g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 27.3mg | Calcium: 67mg | Iron: 2.3mg