Slow cooker Punjabi eggplant with potatoes

Name: Slow cooker Punjabi eggplant with potatoes
Ingredients: 2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups); 1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice; 1 medium yellow or red onion, peeled and chopped; 1 tsp ginger paste (or grated fresh ginger root); 6 cloves garlic, peeled and coarsely chopped; 2 jalapeño chiles, seeded and minced; 1 Tbsp ground cumin; 1 Tbsp ground red chile pepper; 1 Tbsp garam masala; 1 tsp turmeric; 1/4 cup canola oil; 1 Tbsp kosher salt, or to taste; 1-2 Tbsp chopped fresh cilantro, to taste

Slow cooker Punjabi eggplant with potatoes was pinched from <a href="http://www.theperfectpantry.com/2011/07/recipe-for-slow-cooker-punjabi-eggplant-with-potatoes.html" target="_blank">www.theperfectpantry.com.</a>

INGREDIENTS

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2 medium eggplants, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)

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1 large Idaho or Yukon Gold potato, peeled, cut into 1/2-inch dice

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1 medium yellow or red onion, peeled and chopped

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1 tsp ginger paste (or grated fresh ginger root)

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6 cloves garlic, peeled and coarsely chopped

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2 jalapeño chiles, seeded and minced

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1 Tbsp ground cumin

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1 Tbsp ground red chile pepper

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1 Tbsp garam masala

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1 tsp turmeric

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1/4 cup canola oil

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1 Tbsp kosher salt, or to taste

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1-2 Tbsp chopped fresh cilantro, to taste

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