Potatoes with eggplants in a multicooker
Description
The recipe won't take much time. Potato with eggplants, or simply put, vegetable ragout, is a true summer dish—healthy and very tasty. The sauce turns out excellent, perfect for dipping fresh bread. This dish can be prepared both over an open fire and in a multicooker. Today, I used my multicooker. It's especially good because the vegetables don't boil vigorously, as they do on the stove, but gently simmer, which completely transforms the flavor. Serve this fragrant and delicious ragout as a side dish or on its own. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for making potatoes with eggplants in a multicooker.
- 2
Step 2
Peel and wash the carrots and onions, then chop them. Place them in the multicooker bowl.
- 3
Step 3
Pour in refined sunflower oil and sauté the onion with the carrot for 6-7 minutes, stirring.
- 4
Step 4
Peel the potatoes, wash them, and cut into cubes, but not too small. Add to the onion and carrots.
- 5
Step 5
Wash the eggplant, peel it, and cut it into cubes as well. Add to the multicooker bowl.
- 6
Step 6
Add tomato paste and salt to taste.
- 7
Step 7
Pour 250 ml of water.
- 8
Step 8
Cook potatoes with eggplant in a multicooker for 40 minutes using the "Stewing" mode. Add minced garlic to the finished dish.
- 9
Step 9
Potatoes with eggplants in a multicooker are ready. Can be served at the table.