Source: dLife

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

Servings

1.0
1 each  whole eggplant 1.0
1 each  medium zucchini 1.0
1 each  medium onions 1.0
1 cup  fresh mushroom slices 1.0
1 each  medium garlic cloves 0.5
0 1/2 cup  low sodium chicken broth 1.0
1 tbsp  curry powder 0.5
0 1/2 tsp  salt 0.25
0 1/4 tsp  black pepper 1.0
1 tbsp  cornstarch 1.0
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.