Why don’t we make ratatouille for breakfast more often? Winter breakfasts tend to slant sweet and warm—gooey cinnamon rolls, thick porridge smeared with jam, chocolate babka—but what about the savory? Specifically, what about the vegetables? Ratatouille proves that vegetables can be used in the morning outside of an omelet. This vegetable dish is so strong it can actually stand on its own if you don’t eat eggs. Of course our recipe calls for a dozen, but if you’re opting out, just toss in a can of cooked chickpeas for some protein.
The Instant Pot brings this sweet and briny dish to life. Tomatoes, eggplant, and zucchini get cozy in an olive oil bath with onion and garlic. Aside from the magic that is how quickly the Instant Pot cooks vegetables, the best part of breakfast ratatouille is that you can make massive batches of the meal and freeze individual portions.
Instant Pot Ratatouille
Photo by Gina DeSimone
1 cup chopped yellow onion (about 1 medium)
¼ cup olive oil
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
3 cups chopped eggplant (from 1 medium)
2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
1 cup chopped yellow bell pepper (from 1 bell pepper)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 dozen large eggs
How to Make It
Turn Instant Pot to SAUTÉ function. Add onion and oil; cook, stirring occasionally, until onions start to soften, 4 to 5 minutes. Add garlic, thyme, and oregano; cook, stirring often, until fragrant, about 1 minute. Add drained tomatoes, and cook, stirring until tomatoes begin to break apart. Add eggplant, zucchini, and bell pepper, and stir to combine.
Turn Instant Pot to MANUAL function and press HIGH PRESSURE. Cover, turn dial to SEAL, and cook 5 minutes.
Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.
For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
Instant Pot, Model: IP-DUO V2 was used for this recipe.