Italian Stew
Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Meal Type | Dinners |
| Food Type | Stews |
| Step Number (6 steps program) | Step 6: Pressure Cookers, Dips & Desserts |
Description
This tasty stew is made using a pressure cooker. Perfect for a busy day when you want a nice hot dinner on the table in minutes.
Ingredients
- 1 eggplant, medium to large, chopped
- 1 zucchini, medium to large, chopped
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 block tofu, frozen overnight, thawed and crumbled
- 4 clv garlic, minced or pressed
- 2 heaping tbsp Italian seasoning
- 1⁄2 cn black olives, sliced
- 1 tbsp capers (optional due to high sodium)
- 2 cup water
- 1 tsp powdered ginger or raw grated ginger
- 1 large can (28 oz) tomato sauce (no salt added)
Instructions
Place all ingredients except tomatoes and ginger in the pressure cooker, bring to pressure and cook 3 minutes. Quick release.
Add the tomatoes and ginger, again bring to pressure, cook 30 seconds, and quick release. The stew is ready.
Any pressure cooker soup or stew will be hotter than a normal soup so let cool or add an ice cube or two.
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