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Pressure Cooker Ratatouille

1 large eggplant, peeled
2 tablespoons olive oil
3 cloves garlic, minced
1 cup coarsely chopped onion
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 can tomatoes, (14 ounces) coarsely chopped, including
juice
1/2 cup water
1 tablespoon freshly chopped thyme or oregano
1 pinch sugar
1/2 teaspoon salt or to taste
1 cup tightly packed, minced fresh basil

Cut the eggplant into 1/2-inch thick slices. Cut the large center
slices into eighths, and cut the smaller end slices into quarters.

Heat the oil in the cooker and saut the garlic, onions and peppers
in the cooker until the onions are soft, about 3 minutes. Add the
eggplant and toss to coat with the oil. Add the remaining ingredients
except the basil. Lock the lid in place and over high heat, bring
to high pressure. Adjust the heat to maintain the high pressure
and cook for 3 minutes. Reduce the pressure and remove the lid
carefully. Stir in the basil and adjust the seasonings as you
prefer.

If the stew seems to thin, puree a cup or two of the mixture, then
stir it back in. Serve hot.

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