Ratatouille

From the French region of Provence, this eggplant dish is flavored with a traditional bouquet of herbs and garlic and, for a change of pace, the zest of an orange, added at the end. Serve this with grilled or roasted entrees or as a topping for poached chicken or seafood. Or spoon some onto crusty bread and top with Brie, Gruyere, Parmigiano, or goat cheese.

SERVES 6 TO 8

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 large red onion, thinly sliced
• 2 garlic cloves, minced
• 1 medium yellow bell pepper, seeded, deribbed, and coarsely chopped
• 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
• 2 medium eggplants, stem end cut off, and cut into 1-inch chunks
• 1 teaspoon dried thyme (see PSST)
• ½ teaspoon dried rosemary, crushed between your fingers
• ½ teaspoon dried savory
• ½ teaspoon fennel seeds
• 1 ½ teaspoons salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 2 teaspoons sugar
• 2 cups crushed tomatoes with their juice
• ⅓ cup finely chopped fresh flat-leaf parsley
• Grated zest of 1 orange

INSTRUCTIONS:

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the onion, garlic, and bell peppers and sauté for 3 to 4 minutes, or until the vegetables begin to soften.
3. Add the eggplant, herbs, salt, pepper, and sugar. Toss the mixture until the eggplant is coated with the oil and herbs.
4. Add the tomatoes.
5. Lock the lid in place and cook at high pressure for 6 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir in the parsley and orange zest.
8. Taste for seasoning and add more salt and pepper if needed.
9. Let the ratatouille rest for at least 10 minutes before serving to let the flavors mellow a bit.
10. Serve hot, warm, or at room temperature.

NOTES:

• Herbes de Provence is sold in gourmet shops and includes a variety of herbs, including lavender. If you have herbes de Provence on your spice shelf, use 21/2 teaspoons and omit the thyme, rosemary, savory, and fennel seeds.