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Vegetable stew with eggplant in a slow cooker

1181

Kitchen French

Calorie content 33.9 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 1.6 gr.

Fats * 3 gr.

Carbohydrates* 4.6 gr.

Vegetable stew with eggplant in a slow cooker

Content

Vegetable stew is a vitamin-enriched dish that can be used as a stand-alone dish or a great side dish for meat, poultry or fish. Vegetable stew can be made with any vegetable. Today I propose to cook an eggplant stew in a slow cooker.

Ingredients

Cooking process

Prepare all the ingredients you need to make a flavorful stew. Wash the eggplants and courgettes thoroughly. Peel the zucchini with a vegetable peeler. Using a tablespoon, remove the seed core, if necessary. Cut the peeled zucchini and eggplants into medium cubes.

Wash the bell peppers and carrots thoroughly. Peel the bell peppers from seeds and core, then chop finely. Peel the carrots with a peeler and cut into thin slices.

Wash the green beans and cauliflower. If you are using frozen vegetables, remove in advance and let them thaw a little, and then put in a sieve or colander and rinse under cold water, let the excess liquid drain.

Pour the required amount of olive oil into the multicooker bowl, add the bell peppers and carrots and cook on the "Fry" mode for 5 minutes, stirring constantly with a spatula.

Then place the sliced zucchini and eggplant in a multicooker bowl.

Top with the green beans and cauliflower.

Mix vegetables thoroughly, top with tomatoes in your own juice, add black pepper, spices and table salt to taste. Close the lid of the appliance, on the multicooker panel, set the "Extinguishing" mode, the cooking time is 25 minutes.