Vegetable stew with eggplants
Description
The recipe won't take much time. I've cooked stew with so many ingredients—cabbage, eggplants, peas, beans. Each version has its own appeal. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the potatoes, carrots, onion, and zucchini. Wash the eggplant thoroughly; we will cook it unpeeled.
- 2
Step 2
Cut the potatoes, carrots, and onion into small pieces. I always cut the carrots fairly large—I like them to be noticeable in the finished dish. Plus, the dish ends up looking very bright and festive. Place the vegetables into the multicooker bowl, add sunflower oil, turn on the frying mode, and cook for 15 minutes.
- 3
Step 3
Meanwhile, cut the zucchini and eggplant into small pieces.
- 4
Step 4
Pour water over the sautéed vegetables in the multicooker, set the "Stewing" mode for 1.5 hours.
- 5
Step 5
As soon as the water boils, add zucchini and eggplant, pour in enough water to cover, add salt, spices, and cook until the program finishes.
- 6
Step 6
Vegetable stew with eggplants and zucchinis is ready. Serve it hot, garnished with fresh herbs. Enjoy your meal!