Eggplant ragout - recipe
Ingredients
- Eggplant - 3 pcs
- Carrot - 1 pcs
- Sweet pepper - 1 pcs
- Bulb onions - 1 pcs
- Vegetable oil - 40 gr
- Salt - 1 tsp
- Black pepper (ground)
For 1 batch(es) (
)
Eggplant ragout Directions
Multicooker firm: SCARLETT
SC-MC410S18
1. Cut the eggplants into cubes. Place in a bowl. Salt and stir well. Leave on for 20 minutes.
2. Wash and peel the pepper. Cut into strips.
3. Peel and wash the onions and carrots. Dice the onion. Grate carrots on a coarse grater.
4. Pour oil into the multicooker bowl. Install the program "EXTINGUISHING" for 40 minutes. Place the onions and carrots. Leave on for 5 minutes.
5. Rinse eggplants, squeeze lightly. Place the peppers and eggplants in a bowl. Salt, pepper and mix everything.
6. Cook until the end of the program. Stir after about 10-15 minutes.
7. Decorate the finished dish with herbs. The eggplant stew can be served hot or cold.
SC-MC410S20
1. Cut the eggplants into cubes. Place in a bowl. Salt and stir well. Leave on for 10 minutes.
2. Wash and peel the pepper. Cut into strips.
3. Peel and wash the onions and carrots. Dice the onion. Grate carrots on a coarse grater.
4. Pour oil into the multicooker bowl. Install the program "BAKING" for 40 minutes. Place the onions and carrots. Leave on for 5 minutes.
5. Rinse eggplants, squeeze lightly. Place the peppers and eggplants in a bowl. Salt, pepper and mix everything.
6. Cook until the end of the program. Stir after about 10-15 minutes.
7. Decorate the finished dish with herbs. The eggplant stew can be served hot or cold.