Prep Time 15 minutes   

Cooking Time 3 hours HIGH or 6 hours LOW

Servings 4 -6

Ingredients

1 1/2 lbs eggplant, cubed into 1 inch pieces

1 1/2 tsp salt

1 cup / 5 oz red skinned peanuts, unsalted

1 tbsp brown sugar

3 tbsp ground coriander

2 tsp turmeric powder

1 tsp cumin seeds

1 tsp medium red chili powder

2 tomatoes

2" piece ginger

2 garlic cloves

2  handfuls of cilantro

3 tbsp light olive oil

1 1/2 cups or 240ml water

Put the cubed eggplant into a colander and sprinkle with salt. This will remove bitterness and extra water from the eggplant.

Put the peanuts, sugar, coriander, turmeric, cumin, chili powder, tomatoes, ginger, garlic, cilantro, olive  oil and half the water into the blender. Blend to a thick paste.

Drain the eggplant and put into your slow cooker insert. Scrape the marinade out of the blender and stir into the eggplant. Cover and cook on HIGH for 3 hours.