Eggplant Curry

I pulled out my slow cooker for the first time in months (actually since I moved in April...). I wanted to make a melt-in-your-mouth curry without having to babysit the stove, and this is the perfect tool for that. I went out to a coffeeshop and enjoyed some me time, and then came home to a fragrant house with this awesome curry ready to go!

Eggplant Curry
1 medium eggplant 
1 large russet potato (peeled or skin on, cut into bite sized pieces)
1 small onion (chopped)
1 large red bell pepper (rough chopped)
1 jalapeno pepper (cut into rounds, optional to deseed)
1/2 pint grape tomatoes (halved)
5 cloves garlic (minced)
1/2 can coconut milk
1 can chickpeas (rinsed, drained)
2-3 Tbsp curry powder
2 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1 tsp cayenne
salt, to taste
pinch red chili flakes
handful cilantro (chopped)

1. Cut eggplants into 1/4 inch slices. Place on towel lined baking sheet. Sprinkle both sides with salt and let sit 10-15 minutes. Dab moisture off of eggplants. Cut into bite sized pieces, leaving skin on or off.
2. Turn on slow cooker to high. Add 1-2 tsp vegetable or coconut oil. Add onion, and cook 2-3 minutes.
3. Add curry powder, coriander, cumin, turmeric, cayenne, red chili flakes, and 1/2 tsp salt. Stir for 1-2 minutes, letting the spices coat the onions.
4. Add garlic, bell pepper, jalapeno, tomatoes and potatoes. Stir and attach lid. Turn heat to low and let cook 4-5 hours.
5. Add coconut milk and chickpeas. Check salt and spice levels. Adjust as necessary. 
6. Put lid back on and cook another 20 minutes (or more the better!) as you start the rice in the rice cooker.