This Ratatouille is delicious way to use up that bounty of summer garden vegetables. Try to find vegetables that are about the same size around. It will make for a beautiful presentation. If the vegetables are different sizes, feel free to layer them like lasagna for a fun twist on this classic dish.
Place all the sliced vegetables in a large bowl and sprinkle with half the salt, pepper and thyme leaves.
Carefully spread half the minced garlic cloves on the bottom of a 7X3” round cake pan or 7-inch round ceramic baking dish.
Alternate eggplant, zucchini, onion and tomato slices in a several tight circle inside the pan. Keep the slices close together, overlapping slightly if necessary. After the dish is completely full, sprinkle with remaining garlic, salt, pepper and thyme leaves.
In a small bowl, whisk together balsamic vinegar and oil. Drizzle over the top of the vegetables.
Place a wire rack inside the inner pot of your pressure cooker. Add 1 cup of water to the bottom of the pot. Carefully lower the pan with the vegetables on top of the rack using an aluminum foil or silicone sling.
Close and lock the lid, making sure the steam release handle is in the Sealing position. Press Manual and cook on High Pressure for 5 minutes.
When the cook time is finished, allow a 5 minute natural pressure release, then quick release any remaining steam. Carefully remove the pan from the inner pot. Sprinkle generously with parmesan cheese. Serve immediately.
For a crispier top, slice the pan under a hot broiler and allow to cook for 1-2 minutes (watch carefully so it doesn't burn)
*Any extra vegetables can be diced up and tossed into omelettes, green salads or used as a delicious bruschetta topping.