Slow Cooker Zucchini & Eggplant Vegetable Stew

Excellent results without hassle! Cook at least every day! Vegetable stew in a slow cooker from zucchini and eggplant is very simple to make — all the ingredients are placed in a bowl and simmered without adding water. Due to the delicate stewing, the pieces do not become overcooked and remain whole and appetizing.
cook time: 1h 20 min
Noah Merrick
Slow Cooker Zucchini & Eggplant Vegetable Stew

Nutrition Facts (per serving)

55
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes 3 pc
Salt to taste
Sugar (or to taste) 1 tsp
Ground black pepper to taste
Zucchini (one small or half a large one) 1 pc
Vegetable oil 2 tbsp
Eggplant 2 pc

Recipe instructions

Step 1

Step 1
How to make vegetable stew in a slow cooker, zucchini and eggplant? Prepare your food. There should be approximately the same amount of each type of vegetables; you can take more eggplants — they set the taste of the stew. Any zucchini will do — both young and already large, mature ones. A particularly tasty stew will be made from seasonal vegetables in the fall.

Step 2

Step 2
Prepare all the vegetables immediately, as they will be added almost simultaneously. Peel the onion and cut into large cubes.

Step 3

Step 3
If the zucchini is well ripe, remove the skin. If the zucchini is young and their skin is thin, then leave them as is. Cut the zucchini in half and cut out the center with the seeds. You can leave them in young zucchini. cut the zucchini into large pieces. For this stew, it is better to cut the vegetables coarsely so that they retain their shape.

Step 4

Step 4
Cut the eggplants into rings. Lay them out in a single layer on the board. Season the eggplant pieces liberally with salt and let stand for 10 minutes. During this time, salt will draw out all the bitterness from the vegetable. Blot the rings with a paper towel to remove any juices.

Step 5

Step 5
Then cut the eggplant rings into quarters. When slicing, be guided by the size of the already chopped zucchini — then the stew will look beautiful and aesthetically pleasing.

Step 6

Step 6
Also cut the tomatoes into pieces. You can remove the skin from them if you wish. Read how to do this at the end of the recipe. Or you can simply grate the tomatoes and simmer the stew in the resulting puree. I like the chunky version better.

Step 7

Step 7
Turn on the multicooker in a mode suitable for frying. I don’t have a special mode, I fry on “Baking”, yours may be different. Be guided by your device. Set the time to 15 minutes. Pour in vegetable oil for frying and heat it up a little. How to choose oil, read the article at the end of the recipe. Place onion in bowl. Fry the onion, stirring, until transparent. Remember that all multicookers work differently. Read more in the article below the steps.

Step 8

Step 8
Then layer zucchini, eggplant and tomatoes on it. Add salt and any spices you like or find appropriate. I only used freshly ground pepper. Be sure to add a little sugar to neutralize the acid in the tomatoes. Do not stir the vegetables — this will also keep them whole.

Step 9

Step 9
Close the multicooker lid and set the "Stew" mode. Or any other suitable for stewing that you have. Set the time to 30 minutes. After the end signal, try the vegetables. If they are not ready, then continue stewing further. My stew took 1 hour to cook. The exact time will depend on the power of the multicooker, the features of the stewing mode and the size of the vegetable pieces. Squeeze the peeled garlic cloves into the finished stew and stir.

Step 10

Step 10
Leave the dish to stand for another 10 minutes with the lid closed so that the vegetables mix with the garlic. Then place on plates and serve, sprinkled with herbs. Bon appetit!

Additional rubrics

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