Diced vegetable fondue with cilantro

• 250 g tomatoes
• 250 g zucchini
• 250 g eggplant
• 250 g peppers
• 2 onions
• 2 cloves garlic
• 30 cilantro seeds
• 15 cl white wine
• 1 dl olive oil
• Salt and pepper

Peel the tomatoes and scoop them out. Dice all the vegetables. Crush the garlic.

Put the oil in the pressure cooker and saute the onions, zucchini, eggplant and peppers. Add the tomatoes and garlic and stir. Pour in the white wine, season with salt and pepper and add the cilantro. Mix well. Close the pressure cooker.

As soon as steam starts to escape, turn down the heat and cook for the time indicated.

Open the pressure cooker. Arrange on plates and serve hot or warm.