Eggplant stewed in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients and start cooking.

2. Step 2:

   

   Eggplants need to be cut, but first you need to remove the bitterness from the eggplant. There are two ways to do this. Method one: soak chopped eggplants for 30 minutes in salted water (1 tablespoon of salt per liter of water), and then rinse with cold water. And the second way (my favorite): remove the skin from the eggplant, because it is bitter in eggplants.

3. Step 3:

   

   Pepper cut into strips.

4. Step 4:

   

   Cut the carrots into cubes.

5. Step 5:

   

   Cut tomatoes into pieces.

6. Step 6:

   

   Finely chop the garlic.

8. Step 7:

   

   Let's start cooking the dish. Pour sunflower oil into the bowl of the slow cooker and put the carrots. We set the Baking mode for 10 minutes.

9. Step 8:

   

   After 5 minutes, add chopped pepper to the roasted carrots and continue cooking.

10. Step 9:

    

    Put the chopped eggplant and salt in the bowl of the slow cooker. We set the "Quenching" mode for 20 minutes.

11. Step 10:

    

    After 10 minutes, add tomatoes and ground black pepper to the slow cooker.

12. Step 11:

    

    3 minutes before the end of cooking, add garlic to the bowl.

13. Step 12:

    

    The finished dish can be served both cold and hot. Bon appetit!