Sautéed Eggplants

Sautéed Eggplants

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Ingredients

  • Eggplants: 600 gr
  • Courgettes: 250 gr
  • Peppers: 350 gr
  • Onions: 200 gr
  • Dried herbs (thyme, oregano): 200 gr
  • Garlic: 2 cloves
  • Olive oil: level 5
  • Salt: to taste
  • Dried herbs (thyme, oregano): 1 teaspoon

 

 

Method

Calories: 82

  1. Clean the eggplants and peppers, remove the seeds from the peppers and remove the skin from the tomatoes.
  2. Cut all of the vegetables into cubes about 1.5 cm by 1.5 cm. Mince the garlic and onion.
  3. Insert the paddle in the bowl.
  4. Put the oil in the bowl and add the vegetables. Add the salt and oregano. Close the lid, select the STEW/RICE function, select power level 4, set 30 minutes and press the program start/stop button.
  5. If it becomes too dry, we recommend lowering the power and adding water.

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