There’s something deeply comforting about a big pot of vegetable stew, and using a multi-cooker makes it almost ridiculously easy. This ratatouille-style stew is my go-to for using up a glut of summer vegetables, especially my tomatoes. It’s a proper ‘chuck it all in’ recipe that delivers incredible flavour with minimal effort. The pressure cooker setting coaxes out all the sweetness from the tomatoes and leaves the aubergine and courgette perfectly tender without turning to mush.

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Multi-Cooker Ratatouille-Style Vegetable Stew

A simple, hearty vegetable stew that’s full of colour and flavour. It’s the kind of dish you can make once, portion up and enjoy again and again. No fuss, just good, tasty food.

Keyword multi-cooker, pressure cooker

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 5 portions

Equipment

• 1 Multi-cooker

Ingredients

• 1.2-1.5 kg fresh mixed tomatoes roughly chopped (no need to peel)
• 2 medium courgettes about 300 g, diced
• 1 aubergine about 300 g, diced
• 2 bell peppers any colour, chopped
• 2 medium onions diced
• 4 cloves garlic minced
• 2 tbsp tomato puree
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 100-200 ml vegetable stock if tomatoes aren’t very juicy
• Salt and black pepper to suit

Instructions

• Saute the base
• Set your multi-cooker to *Brown/Saute*. Add olive oil, onions and garlic. Cook for about 5 minutes until softened. Stir in tomato puree, paprika, oregano and thyme. Cook for 1 minute to release the flavours.
• Add the veg
• Mix in the courgettes, aubergine, peppers and chopped tomatoes. Pop in the bay leaves. If your tomatoes aren’t very juicy, pour in the stock.
• Pressure cook
• Switch to *Pressure Cook* at *High* and for *10 minutes*. Let it release naturally for 10 minutes, then quick release.
• Finish
• Remove the bay leaves. Season to suit with salt and black pepper. If the stew feels too thin, simmer on *Reduce/Saute* for another 5-10 minutes until thickened.