|Olive oil||30 Milliliter (2 Tablespoon)|
|Butter||1 Ounce (25 Gram)|
|Green pepper||1 Small, seeded and sliced|
|Red pepper||1 Small, seeded and sliced|
|Aubergine||1 , sliced|
|Courgettes||3 , trimmed and sliced|
|Tomatoes||4 , skinned and quartered|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Mixed herbs||1 Pinch|
|Freshly ground pepper||To Taste|
Heat the oil and butter in a pan and lightly fry all the prepared vegetables for about 4 minutes.
Add the garlic, herbs and seasoning.
Put in a solid separator or ovenproof dish and cover with foil.
Put the trivet in the pressure cooker, and pour in 300 ml (1/2 pint) water.
Stand the dish on the trivet in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 8 minutes.
Reduce pressure quickly.
Remove the ratatouille and adjust seasoning.
Serve the vegetable stew hot with meat or cold as a summer salad.