Multicooker Turkey with Eggplant and Courgettes

Cut the turkey (600 g) into pieces.

Mix the table salt (4 g), paprika (2 g), and black pepper (1 g), season the meat evenly with the mixture, and place it in the multicooker bowl.

Slice the onion (100 g), tomato (200 g), eggplant (200 g), and courgettes (200 g), then layer them over the turkey.

Close the lid and cook on the multicooker stew setting for about 25 minutes, until the center of the largest turkey pieces reaches 74 °C. Do not add oil or water; the vegetables will release their juices.