Eggplant Caviar in a Multicooker
Description
If you want to know, serve with herbs and sauce.
Instructions
- 1
Step 1
Set the multicooker to Sauté mode. Pour olive oil into the bowl. You can use any refined vegetable oil. Finely chop the onion and sauté for several minutes until light golden.
- 2
Step 2
Wash the bell peppers and remove the seeds. Cut into small cubes. Add the peppers to the onions and sauté for five minutes, stirring constantly so the vegetables don’t burn.
- 3
Step 3
Wash the carrots and peel them, scraping off the skin with a sharp knife. Grate the root vegetable on the coarse side of a grater or cut into matchsticks. Add the carrots to the other vegetables and mix the ingredients with a wooden or plastic spatula.
- 4
Step 4
Peel the eggplant. Cut into cubes and place in a bowl. Sprinkle with salt and mix. Let stand for about ten minutes, then rinse. This will remove the unwanted bitterness in the dish that is characteristic of this vegetable.
- 5
Step 5
Now it's the tomatoes' turn. If you don't want their skins in the spread, peel the tomatoes before adding them to the slow cooker. Pour boiling water over the vegetables—the skins will come off very easily. Cut the tomatoes into pieces and place them in the slow cooker bowl.
- 6
Step 6
Now you need to thoroughly mix all the ingredients, and salt and pepper them to taste. You may add any herbs and spices at your discretion. Set the program to "Stewing" and cook the caviar for one hour.
- 7
Step 7
Twenty minutes before the end of cooking, add pressed garlic and tomato paste to the caviar. Mix everything thoroughly and leave to finish cooking.