Ratatouille

2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 large eggplant, diced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
8 ounces zucchini, sliced
8 ounces tomatoes, skinned and sliced
1 cup water
pinch of marjoram
salt and pepper
Heat the oil in the cooker and fry the onion and garlic in it until they are
just beginning to brown. Add the peppers and eggplant, and cook for a
further 1-2 minutes. Add the remaining ingredients and stir well. Close the
lid, bring to pressure using 15 lb cook control and cook for 5 minutes.
Release the steam QUICKLY. Serve either hot as an accompaniment to meat
or poultry, or serve chilled on its own as a starter, garnished with parsley.

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