Ingredients
1 large eggplant
2 T oil
2 C chopped potato
2 C chopped onion
2 T minced garlic
1 T powdered ginger
1/4 t crushed red pepper
2 t curry powder
1/2 t coarse sea salt
1/2 t cracked black pepper
1 T tomato paste
2 chopped fresh tomatoes
1 C vegetable broth
2 C cooked brown rice
Preparation
Heat 1 T of oil in a pan. Add eggplant and cook until browned. Transfer to crockpot.
Add all other ingredients to the crock pot. Cook on low for 8 hours, or high for 4 hours.
Serve over rice.
