Recipe Instructions:
Ingredients
1 cup chopped sweet onion 1 tablespoon olive oil 1 tablespoon finely chopped garlic 2 teaspoons chopped fresh thyme 1/2 teaspoon chopped fresh oregano 1 (28-oz.) can no-salt-added whole peeled plum tomatoes, drained 2 cups coarsely chopped unpeeled eggplant 2 cups coarsely chopped zucchini 2 cups coarsely chopped yellow squash 1 teaspoon kosher salt 1/4 cup chopped fresh basil 2 tablespoons red wine vinegar
How to Make It
1. Select SAUTÉ setting on a programmable pressure multicooker. Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add onion and oil to cooker; cook, stirring often, until onion starts to soften, 3 to 4 minutes. Add garlic, thyme, and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes; cook, stirring constantly, until the tomatoes begin to break down, about 1 minute. Add eggplant, zucchini, squash, and salt; stir to combine. Press CANCEL.
2. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/ PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
3. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 5 minutes.) Remove lid from cooker. Stir in basil and vinegar.
