Rice with zucchini and eggplant in a slow cooker

Rice with vegetables is the perfect combination of ingredients. You can experiment with vegetables by adding them to your taste and availability in the refrigerator. I like rice with zucchini and eggplant, so I always freeze these vegetables for the winter so as not to deny myself my favorite dish.
Rice with zucchini and eggplant is a very tasty lean dish that can be served as a side dish to a vegetable salad. And meat lovers can add a cutlet or chop to rice.

Ingredients

• 100 g rice
• 300 ml. water
• 1 bulb
• 1 tbsp tomato sauce or paste
• 200 g zucchini
• 200 g eggplant
• salt pepper
• vegetable oil

Directions

1. Peel the onion, finely chop and fry in vegetable oil in a multicooker bowl in the Baking / Frying mode.
2. Add diced eggplant and zucchini. I have frozen vegetables, no need to defrost first.
3. You can add other vegetables, carrots, sweet peppers ...
4. Add washed rice, salt, pepper, and tomato sauce.
5. Pour water into the multicooker bowl.
6. Cook in the Pilaf / Porridge mode.
7. I have automatic Pilaf mode, if you need to set the time, then 35-40 minutes is enough.
8. Serve the finished dish as a side dish.
9. Bon appetit!