Source: dLife

Slow cooked vegetables spiced with curry powder, garlic, and pepper.

Servings

1 whole eggplant , peeled and cut into 1-inch cubes
1 medium zucchini , cut into 1-inch cubes
1 medium onions , cut into thin wedges
1 cup fresh mushroom slices
1 medium garlic cloves , minced
0.5 cup low sodium chicken broth
1 tbsp curry powder
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper
1 tbsp cornstarch
1 tbsp cold water

1 In 3-1/2 or 4 quart slow cooker, combine eggplant, zucchini, onion, mushrooms, and garlic.
2 In separate small bowl, whisk chicken broth, curry powder, salt, and pepper. Pour over vegetables in cooker.
3 Cover and cook 5 - 6 hours on low , or 3 hours on high.
4 Transfer vegetables to serving dish, reserving liquid. Cover vegetables with foil to keep warm.
5 If using low setting, turn to high.
6 In small bowl, combine cornstarch and water. Stir into liquid in cooker. Cover and cook for 15 additional minutes, or until thickened.
7 Spoon sauce over vegetables, toss to coat.