2 eggplants (about 3 lb. total), cut into 1-inch cubes, stems and bottom ends discarded
2 15-oz. cans diced tomatoes, with juices
4 cloves garlic, minced
2 tablespoons finely chopped fresh ginger
1 tablespoon curry powder
2 teaspoons cumin
Salt and pepper
2 15-oz. cans chickpeas, drained and rinsed
How to Make It
Combine onion, eggplant, tomatoes, garlic, ginger, curry powder, cumin, 1 cup water and 1 tsp. salt in a large (6- to 7-quart) slow cooker and stir well. Cover and cook on low until eggplant is soft, 5 to 6 hours. Stir in chickpeas; cover and cook until warmed through, about 15 minutes longer. Season with salt and pepper and serve.
This recipe turned out terrible. When the recipe said it should be done the eggplant tasted spongy and underdone. 3 hours later it just tasted bland. Eggplant tastes wonderful sauted at a low heat for an hour and a half (seriously, eggplant, tomatoes, garlic rosemary and olive oil-it's great); this was a waste of good food.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.