- Stack Cooker
- 1½ cups eggplant peeled and cubed
- ¼ cup onion chopped
- 1 can tomatoes, or stewed tomatoes (225g) cut up
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- ½ tsp dried oregano crushed
- ½ tsp dried majoram crushed
- ½ tsp garlic salt
- In Cover, combine all ingredients. Stack and cook.
- May be cooked separately, uncovered, on high power 6–8 minutes or until vegetables are tender.