Slow Cooker Eggplant Vegetable Stew

A simple and delicious vegetable dish for dinner. Vegetable stew is a great solution for a summer dinner. Simple, low-calorie, but very tasty and piquant, thanks to the eggplant in its composition.
cook time: 1h 30 min
Hazel Farrow
Slow Cooker Eggplant Vegetable Stew

Nutrition Facts (per serving)

49
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 150 g
Garlic 2 clove
Tomatoes 350 g
Salt 20 g
Sugar 5 g
Ground black pepper to taste
Zucchini 400 g
Carrot 100 g
Dry spices to taste
bell pepper 150 g
Dill 20 g
Eggplant 700 g
Sunflower oil 50 ml

Recipe instructions

Step 1

Step 1
How to make vegetable stew with eggplants in a slow cooker? Here is such a simple set of products.

Step 2

Step 2
Pour half the oil into the multicooker bowl and turn on the Multicook mode for thirty minutes. Place vegetables in bowl as you chop. First, carrots in circles.

Step 3

Step 3
Then diced onions.

Step 4

Step 4
After the onion and pepper in squares.

Step 5

Step 5
Cut the eggplants into large cubes and place them on top of the peppers. I never soak them in salt water or clean them. Add some salt.

Step 6

Step 6
Then place the zucchini in cubes and add salt.

Step 7

Step 7
Place diced tomatoes on top.

Step 8

Step 8
Flatten the garlic with a knife and finely chop it along with the dill.

Step 9

Step 9
Place on top of the tomatoes, pour in the remaining salt, sugar, spices and pour in the other half of the oil.

Step 10

Step 10
Close the lid and cook until the end of the program. Then mix carefully and set the stew mode for an hour.

Step 11

Step 11
This is such a beautiful and aromatic stew we make!

Step 12

Step 12
Serve and serve. You can serve it with a piece of meat or chicken, with a cutlet, or as an independent dish. Bon appetit!

Additional rubrics

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