Roasted Tomatoes

Roasted Eggplant and Garlic Tomato Sauce with Mushrooms Pressure Cooker

Roasted Eggplant And Garlic Tomato Sauce With Mushrooms Pressure Cooker

Ingredients

Makes 5 cups, enough for 1½ pounds pasta – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 1 (1½-pound) eggplant, cut in half, sprinkled with salt, and drained on paper towels 30 minutes, then rinsed
• 3 cloves garlic, peeled
• ½ cup olive oil
• 2 large white or yellow onions, finely chopped
• 12 ounces white mushrooms, sliced
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can whole plum tomatoes in juice, crushed, undrained
• ½ cup dry red wine
• 1½ teaspoons crumbled dried oregano or marjoram, or 1 tablespoon chopped fresh
• ¼ cup minced fresh flatleaf parsley
• sea salt and freshly grated black pepper

Method

1. Preheat the oven to 400° F
2. Arrange the eggplant and garlic cloves on an oiled baking sheet
3. Brush the halves with some of the oil and bake until tender, about 20 minutes
4. Let cool, remove the skin, and coarsely chop the pulp; smash the garlic into a paste
5. In a 5- to 7-quart pressure cooker, heat the remaining oil over medium-high heat
6. Add the onions and cook, stirring a few times, until they begin to soften, about 3 minutes
7. Add the mushrooms and cook until they release their liquid
8. Add the tomato paste; stir for 1 minute until hot and coats the vegetables
9. Add the tomatoes and their juice, wine, and herbs
10. Bring to a boil and season with several grinds of black pepper
11. Add the eggplant and garlic; stir to combine
12. Close and lock the lid
13. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 8 minutes
17. Remove the pot from the heat
18. Open the cooker with the Natural Release method; let stand for 15 minutes
19. Be careful of the steam as you remove the lid
20. Taste the sauce for salt and pepper
21. Use or let cool completely and store in the refrigerator up to 3 days or the freezer 4 to 6 months