Eggplant sauté in a multicooker
Description
The recipe won't take much time. To prepare eggplant sauté, first make a vegetable sauce in a frying pan. Sauté chopped onion and sweet pepper in vegetable oil together with grated carrots. Then add pieces of tomatoes, garlic, hot pepper, and herbs. Season the sauce with salt and pepper to taste, mix well, and remove from heat. Rinse the eggplants to remove any remaining salt, place them in the multicooker bowl, and pour the vegetable mixture from the pan over them. Set the multicooker to the "Stewing" mode and cook covered for 30 minutes. Serve the dish hot.
Instructions
- 1
Step 1
Slice the eggplants into rounds, salt them, and set aside for half an hour.
- 2
Step 2
Cut the sweet pepper and onion into thin strips.
- 3
Step 3
Grate the carrot on a grater, peel the garlic, remove the stem from the chili pepper and slice it into thin rings.
- 4
Step 4
Peel the tomatoes and cut them into cubes.
- 5
Step 5
Heat the oil in a skillet and sauté the onion, carrot, and bell pepper until soft, then add the chopped tomatoes.
- 6
Step 6
Press the garlic onto the skillet using a garlic press, add hot pepper and chopped herbs. Season with salt and pepper, then remove from heat.
- 7
Step 7
Rinse the eggplants to remove any remaining salt, place them in the multicooker bowl, and pour the vegetable mixture from the skillet over them. Turn on the stewing mode and cook covered for 30 minutes. Serve the finished dish either hot or cold.