Preparation time: 10 minutes
Cooking time: 7 minutes
4 zucchinis, sliced
12 oz can roast red pepper, drained and sliced
28 oz can tomato, crushed
1 onion, sliced
2 eggplants, peeled and sliced
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp salt
Add oil into the instant pot and set the pot on sauté mode.
Add vegetables and sauté for 3 minutes. Season with salt.
Add crushed tomatoes and stir well.
Seal the instant pot with a lid and cook on high pressure for 4 minutes.
Once done, release pressure using the quick release method. Open the lid.
Serve and enjoy.
Nutrition: Calories: 110; Total Fat: 2.6g; Saturated Fat: 0.4g; Protein: 4g;
Carbs: 21g; Fiber: 8.4g; Sugar: 11.6g