In vegetable season, I suggest you cook potatoes with eggplants, onions and carrots in a slow cooker. Simple, tasty and healthy!
Cooking description:
Potatoes with eggplants, or, more simply, vegetable stew is a real summer dish, healthy and very tasty. It turns out wonderful sauce in which you can dip fresh bread. This dish is prepared both over an open fire and in a slow cooker. A multicooker worked for me today. It is also good because all the vegetables do not boil like on the stove, but languish and this radically changes the taste. Serve fragrant, tasty stews as a side dish or as a separate dish.
Purpose: Lunch / Dinner
Main ingredient: Vegetables / Eggplant / Potatoes
Dish: Hot dishes
Diet: Lenten meals / Vegetarian food
Ingredients:
- Potatoes - 3 Pieces
- Eggplant - 1 Piece
- Onion - 1 Piece
- Carrots - 1 Piece
- Tomato paste - 1 tbsp the spoon
- Garlic - 1-2 Cloves
- Sunflower oil - 30 Milliliters
- Salt - To taste
Servings: 3-4
How to cook "Potatoes with eggplant in a slow cooker"
Prepare the ingredients for cooking eggplant potatoes in a slow cooker. Peel, wash and chop the carrots and onions. Place in a multicooker bowl. Pour in refined sunflower oil and fry the onions and carrots for 6-7 minutes, stirring. Peel, wash and dice the potatoes, but not very finely. Add to onions and carrots. Wash the eggplant, peel and also cut into cubes. Add to the multicooker bowl. Add tomato paste and salt to taste.
