Eggplant Provencal

This is not a recipe-tester quality review. I cooked this in the pressure cooker instead of as directed, and I made a few changes in ingredients based on what I had around (russet instead of yukon gold potatoes, french du-puy lentils instead of red, mirin instead of red wine). I forgot the bay leaves, and I couldn't find my marjoram so I added extra thyme.

I sauted the initial ingredients as directed then added the rest (except olives and tomato sauce) and cooked it under pressure for 12 minutes. Next time, I will cut back on the cooking time, but the soup wasn't harmed. The potatoes were very well cooked and broke up some into the broth -- not an unhappy result, for my tastes. I added more water based on the description of the water level in the cooking instructions, and this came out decidedly as a soup not a stew -- again, not an unhappy result.

I do think that next time I will omit the olives (it would be fine to add them as a condiment to individual portions). I liked them, but I think that I might even convince Mr. Snoopy to try this soup if it didn't have them in it.