Eggplant salad with peppers and tomatoes using EasyCook
- 2 Eggplants, diced
- Colorful bell peppers (½ of each color), diced
- 1 Hot pepper, diced
- 4 Red tomatoes, diced
- 6-7 Garlic cloves, minced
- A bit of sugar
- Dry parsley
- ½ cup Water
Preparation (stages can be programmed in advance):
1. Set your EasyCook cooker to 160*c on the PRO setting for about 10 minutes. Add 4 tbsp of oil (you can use as much as you like), the eggplants and peppers and fry, while stirring, until golden. Add tomatoes, garlic, spices and water, and stir.
2. Set the cooker on PRO on 100*c and cook for about 40 minutes.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.