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2 tablespoons olive oil
1 small eggplant, diced into 1/2-inch pieces
1 medium green bell pepper, seeded, cut into 1/4-inch strips
1 small onion, diced into 1/4-inch pieces
1 large zucchini, diced into 1/2-inch pieces
2 medium tomatoes, coarsely chopped
4 large garlic cloves, coarsely chopped
1 tablespoon tomato paste
1 teaspoon fresh oregano, chopped (1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon black pepper
Heat olive oil in cooker. Add eggplant and stir to coat. Add pepper, onion, zucchini, tomatoes, and garlic. Stir to mix. Add tomato paste, oregano, salt, and pepper. Stir again. Lock on lid and bring up to pressure over high heat, about 1 minute. Reduce heat to medium-low or to maintain pressure. Cook for 10 minutes. Remove from heat and let pressure release naturally (10 minutes) to finish cooking. Gently release any remaining pressure. Serve hot, chilled, or at room temperature. Serve over hot pasta, potatoes, rice, a favorite grain, or alone. Keeps in refrigerator for up to 1 week.