1-2 tablespoons oil
1 onion, diced
1-2 cloves garlic
1 eggplant, cut into 2 cm cubes
2 courgettes cut into 1-2 cm slices
2 capsicums, cut into large dice
3 large tomatoes, chopped or 400g can diced tomatoes
salt and freshly ground black pepper
fresh basil leaves, torn

1. Heat oil in the pressure cooker pan and add the onion and garlic and cook for 2-3 minutes. Add remaining vegetables and season with salt and pepper.
2. Lock the pressure cooker lid on and set to low pressure (I), bring up to pressure and maintain the pressure for 5 minutes.
3. Remove from heat and allow pressure to reduce using the natural release method. If the sauce is too liquid simmer for a few minutes with the lid off .
4. Serve garnished with torn basil leaves as a side dish or with pasta and shaved Parmesan Cheese.

Serves 6