|Red peppers||2 Medium, seeded and sliced|
|Green peppers||2 Medium, seeded and sliced|
|Onions||2 Medium, skinned and sliced|
|Tomatoes||4 Medium, skinned and sliced|
|Courgettes||4 Medium, washed and sliced|
|Cooking oil||30 Milliliter (2 Tablespoon)|
|Garlic clove||1 Large, skinned and crushed|
|Dried oregano/Dried marjoram||1⁄2 Teaspoon|
|Tomato juice||1⁄4 Pint (150 Milliliter)|
|Freshly ground pepper||To Taste|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Canned anchovies||2 Ounce, drained (60 Gram)|
|Parsley||30 Milliliter, chopped (2 Tablespoon)|
Lightly fry the vegetables in the heated cooking oil in the uncovered cooker for about 5 minutes, until they are just brown.
Stir in the garlic, herbs, tomato juice and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Spoon the mixture into a bowl, adjust the seasoning and stir in the olive oil.
Leave the vegetables to get cold and then chill.
Cut half the anchovies into small pieces and stir them into the vegetable mixture.
Spoon the vegetables on to 4 individual dishes, garnish the top with chopped parsley and the rest of the anchovies.
Serve with crispbread or toast.