Italian Vegetable Stew

3 steps

Cook:1h

Updated at: Thu, 17 Aug 2023 02:29:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories158.9 kcal (8%)

Total Fat8 g (11%)

Carbs19.1 g (7%)

Sugars7.5 g (8%)

Protein4.1 g (8%)

Sodium558.5 mg (28%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¼ cupextra-virgin olive oil

plus extra for drizzling

1 x 28 ouncecan whole peeled tomatoes

drained with juice reserved, chopped

1onion

chopped fine

1red bell pepper

stemmed, seeded, and cut into 1-inch pieces

1 tablespoontomato paste

1 tablespoonfresh oregano

minced, or 1 teaspoon dried

3 cupschicken broth

or vegetable, plus extra as needed

1 poundeggplant

cut into 1-inch pieces

1 poundYukon Gold potatoes

peeled and cut into 1/2-inch pieces

2zucchini

quartered lengthwise and sliced 1 inch thick

2 tablespoonsfresh basil

chopped

grated parmesan cheese

Instructions

Step 1

Using highest sauté or browning function, heat oil in multicooker until shimmering. Add tomatoes, onion, bell pepper, and ½ teaspoon salt and cook until vegetables are dry and beginning to brown, 10 to 12 minutes. Stir in garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds. Stir in broth and reserved tomato juice, scraping up any browned bits, then stir in eggplant and potatoes.

extra-virgin olive oil¼ cup

can whole peeled tomatoes28 ounce

onion1

red bell pepper1

salt

pepper

garlic cloves4

fresh oregano1 tablespoon

tomato paste1 tablespoon

Yukon Gold potatoes1 pound

eggplant1 pound

chicken broth3 cups

Step 2

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 3

Stir zucchini into stew and cook using highest sauté or browning function until tender, 8 to 10 minutes. Turn off multicooker. Adjust consistency with extra hot broth as needed. Stir in basil and season with salt and pepper to taste. Drizzle individual portions with extra oil and serve, passing Parmesan separately.