Eggplants with tomatoes in a multicooker
Description
This recipe won't take much time. 1. First, prepare the vegetables: peel the onion, wash and dry the eggplants and tomatoes. Slice the eggplants, sprinkle with salt, and let sit for 15–20 minutes. Then rinse them thoroughly under running water. 2. Lightly grease the bottom of the multicooker bowl with vegetable oil. Slice the onion into thin rings and place them into the bowl. 3. Depending on their size and softness, cut the tomatoes as desired—into cubes, slices, or rounds. 4. Place about one-third of the eggplants on top of the onion. 5. Add a portion of tomatoes on top. 6. Peel and press the garlic (optional), and add a small amount. 7. Sprinkle with a pinch of salt and your favorite spices. 8. Repeat the layers in the same (or any other) order. 9. Top the entire vegetable mixture with grated cheese. 10. Cook the eggplants with tomatoes in the multicooker using the "Baking" mode for about 35–40 minutes. Before serving, sprinkle with fresh herbs to taste. Delicious, healthy, and aromatic. Serve hot.