- Calories 210
- Fat 2g
- Satfat 0.0g
- Protein 10g
- Carbohydrate 42g
- Fiber 14g
- Cholesterol 0.0mg
- Sodium 962mg
Eggplant, Tomato and Chickpea Stew
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.
Not how to cook eggplant!