Summer Vegetable Stew (in a Slow Cooker)

by Editorial Staff

For dinner, you can make a stew with summer vegetables in a slow cooker.

Summer Vegetable Stew (in a Slow Cooker)

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Soup

Ingredients

Instructions

Peel the eggplants, add water, leave for 15-20 minutes to release the bitterness.
Peel the onion and chop finely.
Peel, wash, and chop the carrots.
Turn on the multicooker, setting the “Fry” mode for 10 minutes. Heat oil. Put onions and carrots, mix. Fry while stirring.
Peel the potatoes, wash and cut into cubes.
Place the potatoes on top of the fried vegetables.
Pour water over so that it covers the potatoes. Transfer the multicooker to the “Stew” mode, cook for 5-8 minutes.
Peel the zucchini, wash and cut into thick semi-circular slices.
Put a layer of eggplant on the potatoes.
And on top – zucchini. Cover. Cook for another 5 minutes.
Chop the tomatoes.
Put the tomatoes on the zucchini, salt. Cover and cook for another 10 minutes.

The vegetable stew is ready.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.