Appetizer of forest mushrooms with eggplant
Very tasty preparation of mushrooms and eggplants. Pretty easy to make in the slow cooker. Perfectly stored in a city apartment.
Ingredients
- eggplant 1 kg
- mushrooms boiled 1.5 kg
- carrots 300 g
- tomato sauce 0.5 l
- seasoning "Pepper and garlic" 1 tbsp. l.
- onion 500 g
- vinegar 9% 2 tbsp. l.
- vegetable oil
- salt 1 with a slide st. l.
Cooking
Step 1
Cut eggplant into cubes. Soak for 15 min. in salt water, rinse.
Step 2
Grate the carrots on a medium grater, cut the onion into cubes. Pour oil into the multicooker bowl, 1 cm high. Turn on the Frying program, time 40 min.
Step 3
Add eggplant and cook 15 minutes.
Step 4
Add boiled mushrooms, fry, or rather evaporate, stirring occasionally, until the end of the program. Add salt.
Step 5
Next, add seasoning.
Step 6
Add tomato sauce and stir. Turn on the highest temperature program, bring to a boil. I have a Multicook program, I set the highest temperature.
Step 7
Then cook for 1 hour in the Soup program, for 10 minutes. before the end of the program, add vinegar.
Step 8
Arrange the snack in dry sterilized jars, close the lids and put under the covers for self-sterilization. Leave the jars to cool completely.