Multicooker vegetable stew

Ingredients

• 3 tablespoons oil
• 1 large onion (200 g)
• 1 green pepper (150 g)
• 1 tomato (120 g)
• 1 medium eggplant (300 g)
• 1/2 large zucchini (300 g)
• 2 medium carrots (120 g)
• 6 medium potatoes (900 g)
• 1 teaspoon sea salt
• 200 ml water
• 1/2 teaspoon red paprika
• 1/2 teaspoon ground pepper
• 15 g fresh parsley
• 4 medium fresh tomatoes (600 g)

Preparation

1. Peel and wash the vegetables. Finely chop the onion and pepper; dice the tomato, eggplant, zucchini, carrots and potatoes. 2. Pour the oil into the multicooker pot and select the Fry function for 15 minutes. Sauté the onion and pepper in the hot oil, then add the tomato, eggplant and zucchini and let them sauté briefly. Add the carrots and potatoes to the pot. 3. Add the salt and water. When the Fry program ends, close the lid and select the Stew function for 1 hour. 4. Add the paprika and pepper 10 minutes before the program ends. 5. At the end, stir in the chopped parsley. Turn off the appliance and serve the stew hot, with fresh tomatoes.