Slow cookers are a dream come true for busy people who are always running from one place to the next. When I get home starving, the last thing I want to do is cook for an hour. I’ll be experimenting with different slow cooker recipes, and since I’ve been loving eggplant lately, the first one I tried is an eggplant and chickpea stew.
The stew turned out well but could use additional spices and herbs if I were to remake it.
> 1/2 cups vegetable broth
> 1 large eggplant
> 1 large onion, diced
> 6 cloves garlic, minced
> 1 tablespoon olive oil
> 1 teaspoon salt
> 1 teaspoon ground pepper
> 1 can chickpeas, drained and rinsed
> 1 14-ounce can diced tomatoes, drained
Preheat oven to 400°. Cut eggplant in half lengthwise, and brush the cut sides with olive oil. Place on a rimmed baking sheet, cut-side down, and roast for about 25 minutes, or until tender.
Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a slow cooker.
Meanwhile, add the vegetable broth, onions, garlic, salt and pepper to the slow cooker. Transfer the cubed eggplant to the slow cooker, and cook for about 8 hours on low. Stir in chickpeas and tomatoes. Cook for 30 minutes.
Makes 4 servings.
Adapted from Eating Well.