This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingredients
1 medium eggplant (450g), diced
2 teaspoons sea salt
1/4 cup (60ml) olive oil
1 red onion, diced
2 red capsicums, diced
1kg zucchini, diced
4 large tomatoes (700g), diced
10 sprigs thyme, tied together
Pinch chilli flakes
2 cloves garlic, crushed
6 fresh basil leaves, thinly sliced
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Toss the eggplant with 1 teaspoon sea salt and let sit in a strainer placed over a bowl
Select SAUTE, HI heat, and preheat the cooking bowl. Heat the olive oil until shimmering then add the onion and saute until softened, 3-5 minutes
Squeeze as much liquid as possible out of the eggplant then add to the cooking bowl with the capsicum and zucchini. Cook for a few minutes, stirring, to cook off any extra liquid
Add the diced tomatoes and thyme bundle. Sprinkle with 1 teaspoon sea salt and chilli flakes
Select PRESSURE COOK POTATOES
When cooking has completed, open the lid and stir in the minced garlic. If the liquid is too thin, select REDUCE and desired heat level. Cook until thickened to desired consistency
Season to taste and stir through basil. Serve immediately
