SPICY PUNJABI EGGPLANT WITH POTATOES

This recipe is adapted from The Indian Slow Cooker Cookbook: 

http://www.amazon.com/Indian-Slow-Cooker-Healthy-Authentic/dp/1572841117/ref=sr_1_1?s=books&ie=UTF8&qid=1344284454&sr=1-1&keywords=indian+slow+cooker+cookbook

The slow cooker is a great appliance for days when the temperature is in the low 90's or mid 90's or whatever.   

Indian Eggplant

I served this with baby Basmati rice and added a dollop of yogurt to tone down the heat (of the dish).  It was spicy!  I don't know if it's because the slow cooking technique made the spices more intense, but for those who like spicy--really like spicy-- this is definitely a dish to try.  Another meatless Monday!

12 cups diced eggplant
2 cups diced potato
1onion, peeled and roughly chopped
1 2" piece of ginger, peeled and cut into 1 1/2" matchsticks
8 cloves garlic, peeled and chopped
2 Green chiles, chopped
1 Tablespoon cumin seeds
1Tablespoon red chile powder
1 Tablespoon garam masala
1 teaspoon turmeric powder
1/4 cup canola oil
salt
1/2 cup fresh cilantro

In the crockpot

Put all ingredients, except salt and cilantro, into a slow cooker and cook on low for 5 hours.  When done, add salt and cilantro.