In the enems ripening season, they become almost the main vegetable on the tables of lovers to eat deliciously. Such popularity is not surprising, because eggplants have an unusual taste and aroma. In addition, this vegetable is quite satisfying and nutritious, but it is easily absorbed and digested, which is fine in the hot season. Today we will share with you recipes for making eggplant stews in a slow cooker.

Vegetable stew from eggplant in a slow cooker

Traditionally, the stew is prepared in the summer of the year, nature gives us an abundance of all kinds of vegetables. The more of them in the dish, the more benefits it brings to the body, saturating the body with nutrient miners and trace elements. Vegetable stews of eggplant are the most saturated dish with vegetables, which will be appreciated by both adults and children.

List of necessary ingredients:

• eggplant - 2 pcs;
• tomatoes - 3 pcs;
• onions-1-2 pcs;
• carrots - 3 pcs;
• sweet Bulgarian pepper - 2 pcs;
• garlic - 3 cloves;
• sunflower oil - 4 tbsp. l;
• water - 1 multistakan;
• dill - 1 small bunch;
• sugar - 2 tsp;
• lover leaves - 2 pcs;
• salt, pepper to taste.

Cooking vegetable stews with eggplant in a slow cooker, following these stages:

1. Wash the eggplant, cut into cubes.
2. Pour cut eggplant with cold water and add 1 teaspoon of salt to the water. Defend the eggplant in this way for 30 minutes, then drain the water.
3. Wash the tomatoes, cut into cubes.
4. Wash pepper, free from seeds and pedicels and cut into small bars of arbitrary shape.
5. Mix pepper and tomatoes in a separate container and salt so that the juice is released.
6. Clean the onion, cut into thin half rings.
7. Peel and grate the carrots on a coarse grater.
8. Clean the garlic, grind it with a knife.
9. In a separate container, mix salt, pepper and sugar.
10. Pour sunflower oil into the multicooker container.
11. Put the vegetables in layers in the following sequence: eggplant, carrots, Bulgarian pepper, tomatoes, garlic, onions. Each layer, at the same time, must be separately sprinkled with a previously prepared mixture of salt, pepper and sugar.
12. Put the leaves of the laurel on the top of the vegetables.
13. Pour the contents of the slow cooker with water and juice, which previously selected tomatoes with pepper.
14. Put the multicooker in the stewing mode. Cooking time –50 minutes, of which the first 25 is under the open lid.
15. Rinse dill, finely chop with a knife.
16. 5 minutes before the end of the cooking mode, sprinkle the dish with dill.

The finished dish can be eaten both in cold and hot. In addition, it can be placed in sterilized banks and rolled up for the winter.

Stew with eggplant and potatoes in a slow cooker

The stew is a great option for the second dish for dinner or food during dinner. It is satisfying, useful and rich. An even more nutritious stew from zucchini can become if you add a little potato to it. Read about how to prepare stew with eggplant and potatoes in a slow cooker.

Grocery list:

• eggplant - 3 pcs;
• sweet Bulgarian pepper - 2 pcs;
• young zucchini - 2 pcs;
• potatoes - 5 pcs;
• carrots - 1 pc;
• onions - 2 pcs;
• tomato paste - 2 tbsp. l;
• water - 1 multistakan;
• garlic - 1 clove;
• olive oil - 3 tbsp. l;
• salt, pepper to your taste.

Stages of cooking.

1. Clean onions and carrots, cut vegetables with cubes.
2. Wash the pepper, free from seeds and pedicels, cut into basters of arbitrary shape.
3. Peel the potatoes, cut into cubes.
4. Wash the zucchini, cut into squares.
5. Wash the eggplant, cut into cubes.
6. Send eggplants to a separate container pour water and add 1 teaspoon of salt. After 30 minutes, drain the water.
7. Pour olive oil into the slow cooker, put the device into frying mode.
8. Send onions and carrots to the heated oil, fry until golden color.
9. Put potatoes in a slow cooker, fry for 10 minutes.
10. Add eggplant, zucchini and bell pepper to the contents of the multicooker. Prove the frying mode for 15 minutes, constantly stirring the ingredients.
11. Clean the garlic, pass through the press.
12. In a separate container, mix garlic, water and tomato paste, bringing the mass to uniform.
13. Pour the resulting mass ingredients in a slow cooker.
14. Salt the contents of the device and add ground black pepper.
15. Put the kitchen unit in stewing mode, prepare the dish for 40 minutes under a closed lid.

Ready stew, if desired, decorate with finely chopped greens.

Stew with eggplant and meat in a slow cooker

Favorance of the range depends on the variety of ingredients used. Of course, this dish will be much tastier if you add a little meat to it. In addition, such stew will be much more nutritious and will saturate your body with energy for a long time.

Remember the ingredients:

• eggplant - 2 pcs;
• carrots - 1 pc;
• onions - 1 pc;
• meat clipping (beef or lamb) - 400 g;
• potatoes - 5 pcs;
• tomatoes - 2 pcs;
• zucchini - 1 pc;
• white cabbage - 150 gr;
• garlic - 1 clove;
• greens (dill, parsley) - a small bunch;
• water - 2 multistakan;
• olive oil - 4 tbsp. l;
• salt, pepper to taste.

How to cook stew with eggplant and meat in a slow cooker:

1. Wash the meat under running water, dry with a paper towel.
2. Cut the meat clipping with cubes.
3. Wash the vegetables.
4. Peel the onion, cut into cubes.
5. Peel the carrots on a coarse grater.
6. Peel the potatoes, cut into large cubes.
7. Chop the cabbage with a knife.
8. Cut the tomatoes and zucchini into cubes.
9. Grind eggplant in the form of cubes.
10. Pour eggplant with water, add 1 teaspoon of salt. After half an hour, drain the water.
11. Put the slow cooker into frying mode, pour in olive oil.
12. Send the meat to the heated butter, fry it for 15 minutes.
13. Add onions to meat, extend the frying for 5 minutes.
14. Send a carrot to the slow cooker, continue frying for another 5 minutes.
15. Add cabbage to the contents of the multicooker, fry 8 minutes.
16. Put the zucchini, tomatoes and eggplant to the ingredients in the multicooker, fry all the ingredients for another 7 minutes.
17. Clean garlic, pass through the press.
18. Add water, garlic, salt and pepper to the device container.
19. Put the slow cooker in the extinguishing mode for 1 hour.
20. Rinse the greens, finely chop with a knife.
21. 5 minutes before the end of cooking, add greens to the dish.

The finished stew with eggplant and meat is best consumed with hot form with fresh buns made of white bread.

Paragraph with eggplant in a slow cooker. Video