I came up with this dish because my parents had generously supplied me with the last eggplant harvest from their garden. It’s easy and satisfying. I cook it in my 6-qt. slow cooker. If you don’t have one, recipe can easily be adapted to the stove top.
Serve topped with cilantro over hot basmati rice.
The olive oil adds a nice richness but feel free to leave it out if you’re oil-free.