Zucchini and eggplant stew in a slow cooker

Summer dish will appeal to all lovers of stewed vegetables. this dish in a slow cooker is prepared easily and simply.

glavbyx

Recipe author

Stew of zucchini and eggplant in a slow cooker

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Composition / ingredients

Servings:

Zucchini

Eggplant

Onion

Salt (to taste)

Garlic

Tomato paste

Vegetable oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 13 % 1 g

Carbohydrates 75 % 6 g

34 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
How to make a stew of zucchini and eggplant in a slow cooker? Peel the eggplants and cut them into half rings
Step 2:
Finely chop the onion and garlic and put them in a slow cooker.
Step 3:
Dilute tomato paste with water, add to vegetables.
Step 4:
Add vegetable oil to the slow cooker, stir and turn on the "quenching" mode for 1 hour.
Step 5:
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.

Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.

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.