cookinero.com

Very tasty preparation of mushrooms and eggplants. Pretty easy to make in the slow cooker. Perfectly stored in a city apartment.

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.