I added dried chickpeas for bulk, but had never cooked them in the slow cooker before. Since regular beans take 8 hours, I figured they'd be done -- but they weren't. So only add them if you have time to cook for more than 8 hours.
Lebanese-Inspired Slow-Cooked Eggplant
1-2 large eggplants (I used one large and two small, narrow eggplants)
1 large onion, sliced
2 cloves garlic, roughly choppped
2 cans diced tomatoes
1 small red bell pepper, diced
1-3 dried, medium-spicy chiles, such as chiles cascabeles, seeded (or chile flakes, or hot sauce)
1 tsp neutral vegetable oil
1 tbsp olive oil
1 rounded tsp powdered allspice
1 rounded tsp cumin
(1 cup dried chickpeas, optional)
(2/3 cup water, if using chickpeas)
5 tbsp balsamic vinegar
1 tsp sugar
Mint or parsley, for garnish
Cook the onion in the vegetable oil over high heat until it begins to color, then over medium or medium-low heat until uniformly light brown. Add the balsamic vinegar and sugar; cook two or three minutes more, and remove from heat.
Slice the eggplants lengthwise into eighths. (If using small, narrow eggplants, halve.) If using chickpeas, place them in slowcooker. Place eggplants in slow cooker, over chickpeas if using. Top with onions, garlic, and diced red peppers.
Using a stick blender or food processor, roughly puree the diced tomatoes with the allspice and cumin. Add to the slow cooker, taking care to cover the eggplant as well as possible. Add the water, if using chickpeas. Push the chiles into the liquid. Drizzle the olive oil on top.
Cook on high for two hours, and then on low for six hours. (I imagine that low for eight hours would probably be fine.) Serve with rice and cucumber-yogurt salad, garnished with fresh herbs.
Serves 4.
