Saute of vegetables in a slow cooker

How to make a saute from vegetables in a slow cooker?

1. Wash the eggplants, cut off the ends on both sides, cut into large pieces, put in a bowl, leave for 20 minutes.

2. Peel the bell pepper from the seeds and partitions, remove the stalk, wash thoroughly, cut into strips.

3. Peel the onion, wash, also cut into strips.

4. Put a piece of butter in the bowl of the slow cooker, then send the eggplant, pepper and onion into it, select the "Stewing" program and cook for 20 minutes.

5. Wash the tomatoes, cut into large slices. Peel the garlic, pass it through the press. Add tomatoes and garlic to the rest of the vegetables, add salt and continue to simmer for another 10 minutes.

Serve as a side dish to meat or poultry, or let the honeycomb cool completely and serve as a salad.

Bon appetit!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique. 

How to remove the bitterness from eggplant? Cut the eggplant into plates, circles or cubes, add salt, leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.