This recipe I cooked in multivarka VITEK VT-4215 BW. In the past my recipe for pasta cooked in a slow cooker turned the whole controversy, saying for a long time, it is easier to cook on the stove, but it is not always the stove we have on hand, especially if you are in the country. And if at home, just pour boiling water into the slow cooker and the cooking time will be reduced significantly. So this time I did, the result was within 20 minutes, whatever you say, convenient. Well, let's move directly to the very recipe. In the bowl multivarki pour boiling water salt, to choose a program to Cook, set the time to 20 minutes (time may vary depending on the form of your chosen pasta, so control the process). Pour in boiling water pasta (my feathers), mix well, cook until tender. As soon as the pasta is ready, drain it in a colander and rinse with cold water.

Now for the cooking of vegetables. Eggplant wash and cut into slices lengthways. Bulgarian pepper (I had yellow) cut into thick strips and cherry tomatoes on the rugs, if there are large then quarter them. The Cup multivarki lightly drizzle with vegetable oil and lay the vegetables. To choose the programme Baking and set time of 25 minutes.

Vegetables periodically to flip a plastic spatula so they are evenly baked.

While the vegetables are roasting, one can prepare the filling. A bunch of dill finely chop and put it in a bowl. Infuse it with vegetable oil, lemon juice, flattened with a knife and chopped garlic, balsamic vinegar, a little salt and black pepper, mix well. All the dressing is ready.

When the vegetables are ready, take the eggplant cut them into quarters and put back in, add vegetables with pasta and dressing. Close the lid multivarki and leave to preheat for 5 minutes so that the pasta has rested. Put it on plates and serve!!! The paste is very fragrant and tasty dish is great for people fasting, hearty and healthy. Bon appetit!!!