Prep Time
20 Mins
Cook Time
6 Hours 15 Mins
Serves: 6

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.

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Ratings & Reviews

Not how to cook eggplant!

February 25, 2016
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.