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Zucchini and eggplant stew

2372

Kitchen French

Calorie content 35.6 kcal

Portions 6 port.

Cooking time 70 minutes

Proteins * 1 gr.

Fats * 4.1 gr.

Carbohydrates* 5.5 gr.

Content

I propose to cook a simple but delicious vegetable dish. I often cook this stew during the season of fresh vegetables. The dish is prepared quickly and turns out to be quite aromatic. Healthy vegetables go well with each other. The stew can be served hot or cold.

Ingredients

Onion 1 PC. Zucchini 400 gr. Bell pepper 1 PC. Eggplant 500 gr. Dried garlic 2 tooth. Fresh tomatoes 1 PC. Vegetable oil 20 ml. Ground black pepper taste Salt taste

Cooking process

Prepare all the ingredients you need to make the stew. Wash the eggplants, courgettes, bell peppers and tomatoes thoroughly.

Peel the onions, rinse under water and chop finely. Pour the required amount of vegetable oil into the multicooker bowl, put finely chopped onions and cook on the "Fry" mode for 5 minutes, stirring constantly with a spatula.

Peel the zucchini with a vegetable peeler. Using a tablespoon, remove the seed core, if necessary. Cut the peeled zucchini into medium cubes. And then put it in the multicooker bowl.

Cut the eggplants into medium-sized cubes and place in salted water for literally 5 minutes, then drain through a colander or sieve and add to the bowl of the appliance.

Cut the tomatoes into any shape, after removing the stalk. Peel the bell peppers from seeds and core, then chop finely. Put the prepared vegetables in the multicooker bowl. Close the lid of the appliance, set the "Extinguishing" mode on the multicooker panel, the cooking time is 30 minutes.

Peel the garlic, rinse under water and chop finely. Rinse the greens thoroughly, dry and chop. 5 minutes before cooking, open the lid of the appliance, salt, add black pepper, chopped herbs and garlic. Stir well and cook until the end of the program.