- Servings : 6-8
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.
- 3 lbs. of globe-type eggplant, cut into 3/4"-1" cubes
- 1 lb. tomatoes, roughly chopped or 1 lb. cherry tomatoes, left whole
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1/4 C. extra-virgin olive oil (optional)
- 2 T. tomato paste
- 1 T. ground cumin
- 2 t. smoked paprika
- 2 C. vegetable broth
- salt and pepper to taste
Place everything into slow cooker and cover. Cook on high for about 6 hours, until eggplant is very tender and stew has thickened.
Add salt & pepper to taste. Serve hot over rice. (If you're like me, you'll also top it with a generous amount of hot sauce.)
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