Crock Pot Baingan Bharta

1/2  cup		Yellow Onion - Fresh, Chopped
2		minced garlic clove,s fresh
2  teaspoons		Fresh GingerRoot
1  lb.		Eggplant - Fresh, Cubes
1  cup		Water
1/2  teaspoon		Garam Masala
1/2  teaspoon		Ground Turmeric
1  teaspoon		Ground Cumin
1/8  ounce		Chipotle Pepper
1		Green Hot Chili Pepper - Fresh

Tip: For nutritional information on all the ingredients in Crock Pot Baingan Bharta just click on each ingredient name. Then adjust the serving size for any Crock Pot Baingan Bharta ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

ºNotes:
- .16 oz of chipotle pepper is appx 1/8 tsp or a pinch.
- Ginger is tsp. 'grated'

You can prep most of the ingredients the night before, then just add them to the crock pot in the morning, before you go to work and let it cook all day - dinner is almost ready when you get home (I like mine with rice).

The Night Before:
- Sautee onions until translucent - appx. 3-5 minutes.
- Add garlic and sautee another 2 minutes.
- Peel the eggplant (optional - I like mine peeled).
- Chop the eggplant (I prefer cubes, but it doesn't matter, as you will mash it all later.)
- Measure your dry spices (I put mine all together in a small container).
- Grate ginger.
- chop 1 green chile (optional - depends on how spicy do you like your curry - you could add more if you'd like).

In The Morning:
- Oil the sides and bottom of the crockpot (optional).
- Add all the ingredients (prepared the night before) together in the crockpot.
- Add a medium dice tomato or a can of diced tomatoes (optional).
- Add water.
- Cook on low for 6-8 hours (when finished, the eggplant will be soft).
- Mash the cooked ingredients (typically it's a little chunky) or put into a Vitamix and blend to desired consistency.