I must admit, I am not an eggplant lover. Since all the other ingredients are so good I decided to be brave, and try this healthy combination.
We ate this served over brown basmati rice and found the dish had a tame spiced flavour that did not overpower the vegetables (except maybe the eggplant.) If it is too mild for you, try adding a fresh chili pepper instead of the dried chili pepper flakes.
Happy Thanksgiving to all those celebrating in the USA. This dish would also add a twist served as a side with all that leftover turkey.
Cook: 4-5 hours - low
Yield: 5-6 servings
Toast the spices in a skillet over medium-high heat until fragrant, (1 minute), and set aside.
Heat 3 tablespoons oil in a skillet over medium-high heat. Stir in the potato and onion and cook for about 10 minutes, until the potato edges begin to brown. If onion begins to burn, reduce heat to medium.
In the mean time, add the chopped green beans, eggplant, tomatoes, chick peas, tomato paste and water to the slow cooker.
Add the garlic, ginger and chilli pepper flakes to skillet with potato and onion, and cook until fragrant. Stir into the mixture for about 1 minute. Pour the mixture in the slow cooker.
Add the toasted spices and stir well.
Cook for 4-5 hours on low.
Stir in a ¼ cup of coconut milk and heat on high for 20 minutes.
Stir and serve over rice.