Vegetable stew in a slow cooker zucchini eggplant

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make vegetable stew in a slow cooker, zucchini and eggplant? Prepare your food. There should be approximately the same amount of each type of vegetables; you can take more eggplants - they set the taste of the stew. Any zucchini will do - both young and already large, mature ones. A particularly tasty stew will be made from seasonal vegetables in the fall.

2. STEP 2

   

   Prepare all the vegetables immediately, as they will be added almost simultaneously. Peel the onion and cut into large cubes.

3. STEP 3

   

   If the zucchini is well ripe, remove the skin. If the zucchini is young and their skin is thin, then leave them as is. Cut the zucchini in half and cut out the center with the seeds. You can leave them in young zucchini. cut the zucchini into large pieces. For this stew, it is better to cut the vegetables coarsely so that they retain their shape.

4. STEP 4

   

   Cut the eggplants into rings. Lay them out in a single layer on the board. Season the eggplant pieces liberally with salt and let stand for 10 minutes. During this time, salt will draw out all the bitterness from the vegetable. Blot the rings with a paper towel to remove any juices.

5. STEP 5

   

   Then cut the eggplant rings into quarters. When slicing, be guided by the size of the already chopped zucchini - then the stew will look beautiful and aesthetically pleasing.

6. STEP 6

   

   Also cut the tomatoes into pieces. You can remove the skin from them if you wish. Read how to do this at the end of the recipe. Or you can simply grate the tomatoes and simmer the stew in the resulting puree. I like the chunky version better.

7. STEP 7

   

   Turn on the multicooker in a mode suitable for frying. I don’t have a special mode, I fry on “Baking”, yours may be different. Be guided by your device. Set the time to 15 minutes. Pour in vegetable oil for frying and heat it up a little. How to choose oil, read the article at the end of the recipe. Place onion in bowl. Fry the onion, stirring, until transparent. Remember that all multicookers work differently. Read more in the article below the steps.

8. STEP 8

   

   Then layer zucchini, eggplant and tomatoes on it. Add salt and any spices you like or find appropriate. I only used freshly ground pepper. Be sure to add a little sugar to neutralize the acid in the tomatoes. Do not stir the vegetables - this will also keep them whole.

9. STEP 9

   

   Close the multicooker lid and set the "Stew" mode. Or any other suitable for stewing that you have. Set the time to 30 minutes. After the end signal, taste the vegetables. If they are not ready, then continue stewing further. My stew took 1 hour to cook. The exact time will depend on the power of the multicooker, the features of the stewing mode and the size of the vegetable pieces. Squeeze the peeled garlic cloves into the finished stew and stir.

10. STEP 10

    

    Leave the dish to stand for another 10 minutes with the lid closed so that the vegetables mix with the garlic. Then place on plates and serve, sprinkled with herbs. Bon appetit!

Comments on the recipe

faustina

06.08.2023

4.5

I often cook vegetables this way during the season. Really delicious. Zucchini with eggplants and bell peppers are delicious baked in the oven, try it.

Eleno4ka

06.08.2023

4.5

I prepared a vegetable stew in a slow cooker, zucchini and eggplant. I decided to peel the eggplants, but they retained their shape during the cooking process. The stew is very tasty! The aroma is amazing! I planned to use the stew for a complex side dish, but half of it was eaten as a separate dish))). Thanks for the recipe, katushafin!

LidaLidochka

06.08.2023

4.7

An amazingly tasty and aromatic stew of zucchini and eggplant in a slow cooker will be on our menu for a long time! Tasty, easy, satisfying. I added a few more different vegetables. The dish is simple and incredibly tasty. Thank you very much for the recipe!

KiraMir

06.08.2023

4.6

Vegetable stew in a slow cooker, zucchini and eggplant - just an amazing dish! It is prepared easily and simply from the simplest ingredients. I decided to replace the tomatoes with tomato paste. I made this vegetable stew as a side dish for cutlets, but it’s so tasty that it’s good on its own. Thank you very much for the recipe!