Curried Eggplant

This is my favorite eggplant recipe
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Ingredients

Base

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic
  • 1 eggplant (about 1 pound), cubed into ½-inch pieces
  • 1 15.5-ounce can chickpeas, rinsed
  • 1 6oz can tomato paste

Approx. 2 cups liquid (Coconut milk, Vegetable broth, or water) I like coconut milk

Seasoning

  • kosher salt and black pepper
  • 1½ teaspoons curry powder
  • 1/2 tsp cummin
  • 1/4 tsp cayenne pepper
  • ½ cup fresh basil

Substitutes/Optional

  • 2 pints cherry tomatoes, halved in addition to tomato paste for that extra tomato kick.
  • 1 medium zucchini cubed into 1/2 inch pieces.

Directions (Stovetop)

  1. Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  2. Stir in the tomato paste , eggplant, seasoning. Cook, stirring, until fragrant, about 2 minutes.
  3. Add 2 cups liquid and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  4. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  5. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

Directions (Slow Cooker)

Try adding some zucchini

  1. Place onion and garlic in a food processor or chopper to finely chop.
  2. Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.

Notes

From <http://www.realsimple.com/food-recipes/browse-all-recipes/curried-eggplant-tomatoes-basil>

And http://www.eatingbirdfood.com/slow-cooker-coconut-curried-eggplant/