2 eggplants, cubed 1 tbsp lemon juice 1 lrg onion, diced 3 cloves garlic, minced 1 tbsp fresh ginger, minced 1 14 oz can diced tomatoes 2 tbsp butter 1 tbsp cumin 1 tbsp coriander 2/3 cup water fresh cilantro
Layer eggplant in bottom of crockpot, and pour lemon juice over. Next place onions, garlic, ginger. Top with tomatoes. Pour water over mixture. Place pats of butter on top. If using whole spices, add now. Cook on low for 8 to 10 hours. If using ground spices, add 1 hour before serving. Garnish with cilantro.