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Zucchini and eggplant stew in a slow cooker

3945

Kitchen French

Calorie content 39.3 kcal

Portions 2 port.

Cooking time 45 minutes

Proteins * 1.3 gr.

Fats * 3.6 gr.

Carbohydrates* 6.6 gr.

Zucchini and eggplant stew in a slow cooker

Content

Zucchini and eggplant are currently quite popular as the main ingredients for making vegetable stews. These vegetables have a strong position in the diet due to the fact that they are easy to cook. Here is a simple recipe for making vegetable zucchini and eggplant stew using a slow cooker.

Ingredients

Cooking process

Peel the onions and cut into half rings.

Pour vegetable oil into a multicooker bowl, activate the "Fry" mode, after heating, fry the onions for about 5 minutes.

Rinse the bell pepper, after removing the seeds, chop into small cubes. Peel the carrots, rinse under running water and cut into thin slices.

Pour pepper and carrots to the onions, mix everything and fry.

Rinse the zucchini and cut into cubes.

Next, we send the chopped zucchini to the slow cooker to the rest of the vegetables.

Cut the washed eggplant into medium-sized cubes.

Pour the eggplant into a multicooker bowl for the cooking vegetables.

Dissolve tomato paste, dried garlic and salt in water, then add the filling to the vegetable mixture. Mix everything, turn on the "Stew" mode and cook the stew for 30 minutes.