Ratatouille, pressure cooker

2 Tablespoons olive oil
2-5 cloves garlic, minced
1 eggplant, chopped into chunks
1 zucchini (2 if small), same size chunks
1 yellow squash, same size chunks
2-5 mushrooms, bigger pieces
3-4 tomatoes, chunks
1 onion, medium to large diced
2 carrots, similar sized chunks
1/4 teaspoon ground pepper
1/2 teaspoon dried thyme
1 Tablespoon basil
1/4 cup water
pinch of salt (add to garlic while mincing)

heat cooker, medium-high, add oil when hot
saute onions, 1 min
add carrots, 1 min
add squash (zucchini, etc), 1 min
add eggplant, 1 min
add garlic, pepper, thyme, tomatoes, mushrooms, 1 min
add water
close pressure cooker, heat on medium high till pressure reached, turn burner to low, pressure cook for 4 minutes (total of 20-30 minutes from start of cooking portion), release pressure, open, add basil, enjoy hot with cous-cous or quinoa or as leftovers (flavors meld great the next day)

Play with ratios & ingredients (make sure the volume stays below the pressure cooker max fill line (OK, make sure you can at least close the lid and by the time it's done, it will probably be around the max fill line ;-))

I joke with Donna that it only takes 4 minutes to cook, and since I pre-cut and pre-measure everything, there are only 9 (or 10) bowels to clean up afterwards!