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➠ Eggplant saute for the winter in a slow cooker

Eggplant saute for the winter in a slow cooker

1802

Kitchen Georgian

Calorie content 70.1 kcal

Portions 2 p.

Cooking time 1 d.

Proteins * 1 gr.

Fats * 3.5 gr.

Carbohydrates* 16.5 g

Eggplant saute for the winter in a slow cooker

Content

The easiest way to cook eggplant sauté for the winter is to use a slow cooker. In this case, it is advisable to cook the appetizer in two approaches so that the vegetables have enough space in the bowl.

Ingredients

Cooking process

Wash the eggplants and cut into cubes with the skin.

Peel the onion and chop finely.

Wash the tomatoes and cut into small wedges.

Peel the carrots, rinse and cut into strips.

Wash the sweet bell pepper, remove the seed boxes. Cut the peppers into rings. Wash the parsley, shake it off and dry it. Finely chop.

Combine tomatoes with peppers, sprinkle with salt, wait for them to give juice. Pour vegetable oil into the multicooker bowl, lay vegetables together with juice in layers according to the following scheme: tomatoes, peppers, onions, pieces of eggplant, carrots, parsley. Put peppercorns and bay leaves. Pour in water.