Autumn is a fertile time for harvesting, preparing healthy and delicious dishes. At the end of summer, early autumn, eggplant ripens. If the crop turned out to be good, housewives have to think how to reasonably distribute the autumn gifts and prepare something special. As always - a multicooker comes to the rescue.

Eggplant with tomatoes in a slow cooker

Who does not know that from the blue you can make a delicious snack, this recipe will have to be just by the way, since everything is preparing in a slow cooker, well, very simple and fast. The eggplant is obtained juicy, soft, tender.

In order to cook this dish, you will need:

• average eggplant - 3 pcs.;
• sweet pepper - 3 pcs.;
• tomatoes - 3 pcs.;
• onion head;
• seasoning to taste, salt and herbs - also;
• garlic - 2 cloves;
• vegetable oil - 5 tbsp.;
• tomato paste - 1 tbsp.

We cook eggplant according to this recipe:

1. Surely you noticed that there are no carrots in the list of components, in this case it is not needed, enough of other vegetables. Tomatoes need large or if small, then take 2 times more. As for the seasoning, black ground pepper is ideal (ground before adding to enhance the taste of this dish), as well as hop-sunels.
2. Now we start work: the blue must be washed, cut off from each edge a little, cut the same size with washers. The thickness of each circle should be no more than 1 cm.
3. Previously, the housewives, out of habit, covered the chopped vegetables with salt, mixed and left for a while so that the blue would let the juice and part with the salt with bitterness. But now modern varieties of eggplant are grown, which do not require preliminary preparation.
4. We recommend that you try a small piece, because it is not always clear which variety and what to expect from it. If the grinding is blue, then you need to do everything as described above. That is, cut, put in a spacious bowl, pour salt, be sure to mix and put a plate on top, and something heavy on it. Blue will highlight the juice faster. After half an hour, it will need to be drained and you can already start cooking.
5. After this manipulation, you need to fold the eggplant from the multicooker bowl. If you did not leave the blue for half an hour in salt, then just cut and put in a working bowl.
6. There will be no problems with other vegetables: we will do pepper. It needs to be washed, cut into 2 parts, remove the middle and stalk, cut into cubes.
7. Tomatoes are similarly, only wash, dry, cut with the peel of cubes of the same size as sweet pepper.
8. The head of the bow - we will free from the shell, also cut into cubes. As the vegetables are prepared, we put them in a multicooker bowl.
9. On top - we trimmed with freshly chopped pepper, seasoning, salt.
10. After the actions done, pour the oil (sunflower, olives, corn - to choose from), and also do not forget to put a spoonful of tomato paste. Try it before adding to vegetables, it should not be bitter and be too sour, since all efforts can easily cross out only one ingredient. Choose a quality product.
11. If everything was done correctly, then you should get an almost complete bowl. This is normal, nothing should be postponed as soon as the cooking process starts, the vegetables will be a little soil and “sit down”.
12. It will not take about 7 to 10 minutes to prepare all the ingredients, if the eggplant took a modern variety, not bitter. Well, only half an hour is allotted for cooking this dish. We exhibit the “stew” mode, time, lower the lid, “start”. We trust everything else with a slow cooker, she will successfully cope with the task.
13. After 10 minutes, you can throw off the lid to carefully mix everything, but if you do not want to interfere in the cooking process, everything will be fine and without this action.
14. What is the result: eggplant will become soft, but will not break up into porridge, they will be very fragrant, combined with other vegetables. You will have to carefully transfer the finished dish on a plate and decorate with finely chopped herbs, as well as chopped garlic. As you already understood, in the process of cooking, we do not add garlic.
15. Here is such a simple way to make eggplant will allow you to cook a delicious dish in less than an hour. Eggplant pairs with tomatoes and other vegetables can be a great dinner of solo or compose a company to any side dish. Enjoy your meal!

Eggplant with tomatoes and zucchini in a slow cooker

Another simple recipe for cooking will give a sea of \u200b\u200bpleasure to every hostess. This recipe is especially good because it does not require special efforts and knowledge of cooking. Everything is very simple and affordable.

For this recipe you will need:

• eggplant - 2 pcs.;
• zucchini - 1 pc.;
• onion head;
• tomatoes - 3 pcs.;
• sweet pepper - 2 pcs.;
• vegetable oil - 4 tbsp.;
• salt, black pepper and other seasonings - to taste;
• garlic - 1 clove;
• greens of parsley and dill - 3 branches for decorating the finished dish.

We will cook in this sequence:

1. The preparation of the blue ones - was washed standardly, cut into circles, poured salt, left on the table in a bowl. While preparing the rest of the vegetables, the blue will let the juice with bitterness.
2. Rucker - wash, cut into circles, about 1 cm thick. It is better to take a young vegetable so that the zucchini still does not have hard veins and seeds.
3. Onions - chop, cut tomatoes with cubes or you can also - circles. Pepper - cut into cubes
4. It is necessary to fold vegetables in a working saucepan in this sequence: first eggplant, in one layer, then zucchini, then pepper and onion. The last layer is tomatoes. Each layer needs to be slightly attacked by a mixture of salt and spices. For this set of vegetables, such seasonings are ideal: classic is black pepper and seasoning “hops-sunels”. And also garlic, but add it at the final stage of cooking a vegetable dish.
5. When folding all the vegetables, enrich your spices with a fragrant mixture, do not forget to pour vegetable oil. The ideal option is to use olive fruits oil, it gives the finished dish a light aroma, helping each vegetable reveal all their capabilities.
6. If desired, it is allowed to put a spoonful of tomato paste so that the dish is played with new notes.
7. And now we lower the cover of our assistant, select the “Extinguishing” program for 20 minutes, and then “Baking” for another 10 minutes. In the first case, the vegetables will fit well and become soft, but they will not have time to turn into a puree state, in the second case, they will take it slightly, the excess fluid will leave and the dish will turn out more fragrant and tasty.
8. When you hear the second, long -awaited signal - it's time to rinse the greens under the tap, grind, free the clove of garlic from the shell and cut it finely with a knife. There is no need to pass through the press, everything will turn out quickly and beautifully.
9. Put the finished vegetables on a plate, decorate with chopped herbs, add garlic and try what happened. We assure you will look forward to the new season of the eggplant to cook this delicious and light dish again. Good luck and pleasant appetite!

Eggplant with cheese and tomatoes in a slow cooker

The favorite among all recipes for cooking eggplant in an electric saucepan is this recipe. The dish comes out incredibly aromatic and very tasty, it is higher in nutritional value due to the addition of solid cheese. With an increase in temperature, it melts, enveloping the vegetables.

What will be the result, we propose to verify personally and cook vegetables from such a set:

• medium -sized eggplant - 0.5 kg;
• tomatoes - 5 pcs.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• sweet pepper - 1 pc.;
• olive oil - 2 tbsp.;
• salt, spices - to taste;
• solid cheese - 200 g.

We proceed to cook a delicious vegetable dish:

1. We wash the eggplant in cold water, cut into circles. We deliberately choose medium -sized eggplant so as not to cut circles into 2 parts. The thickness of each washer is approximately 1 cm or a little smaller.
2. Tomatoes select elastic to cut circles on the same size without losing juice.
3. On this recipe, onions need to be chopped with rings or half rings, depending on the size of each onion.
4. Pepper - also circles, so you need to carefully remove the stalk and wipe all the seeds. Pepper needs to take Bulgarian so that there are no sharp veins.
5. Solid cheese - grate on a coarse grater.
6. All components are prepared, fold the vegetables in a multicooker in the following sequence: pour the oil first, then spread on the bottom of the onion of the onion, then the layer of blue. Now slightly with salt and spices. If you have thyme in the reserve - just wonderful! This spice is in perfect harmony with eggplant.
7. We continue: lay out on top on blue circles of tomato, then cheese. You can put a little chopped garlic on the tomatoes for aroma.
8. In total, there should be at least three such layers, if more - excellent. The last layer is a cheese pillow.
9. The slow cooker needs to be closed, select cooking mode. This time - “baking”, we are guided by time for 1 hour. Or if you worry that the bottom can grab it, then the combination of programs will help to get out of this situation: the extinguishing program for 40 minutes, then the “baking” for 20.
10. At the end of cooking, it is advisable to check whether the excess fluid will remain. If so, then with an open lid you need to turn on the "Frying" program for literally 10 minutes.
11. And immediately after readiness, put the dish on a flat plate. Only more carefully, since the vegetables are still very hot. And it is also important to shift the vegetables carefully so as not to violate the integrity of the finished dish. We wish everyone a pleasant appetite!

Eggplant with tomatoes in a slow cooker. Video