Green olive caponata

For 4 people:
400 g of Eggplant
350 grams of yellow pepper
350 gr of Zucchini
250 gr of tomatoes
80 g pitted green olives
1 clove of garlic
2 tablespoons of extra virgin olive oil
Basil
salt and pepper

Wash eggplant, remove the stem and cut into dice, but without removing the husk.
Clean and cut the peppers and sliced tiny fairies dice tomatoes.
Trim, wash and cut the zucchini into cubes.
Heat 2 tablespoons of oil in the pressure cooker, then flavour them with a clove of garlic.
Add the vegetables and olives.
Season with salt and pepper.
Close the pot for about 3 minutes, then open and harden for another 3 minutes over high heat.
Complete with plenty of hand torn Basil and if you like, with half a clove of garlic chopped fine.