Eggplant Stew on a Bed of Garbanzo Quinoa Pilaf

Method and Ingredients:

Eggplant Stew

4 small eggplants, washed and cut into halves
2 small carrots, peeled and chopped in big pieces
1/2 cup tomato sauce
1/2 of large red onions, sliced lengthwise
Spices:
Pinch of turmeric powder
6 black peppercorns
1 inch stick of cinnamon
1 cardammom pod
1/4 tsp balsamic vinegar
Dash of garlic powder

Heat some oil in a pan.  Add the onions in the pan.  Let sit for a few minutes without stirring. Sprinkle some sugar and stir.  Spread the onions around the pan and let sit for another few minutes so the onions carmelize a little.  Now add the eggplant face down on the pan so as to sear them.  Add the carrots as well.  Turn the heat to low because you do not want to burn the contents but want them to get a good sear.  You may want to add some olive oil at this time.  Let sit for a few minutes on the stove.  Add the tomato sauce.  Stir well.  Add all the remaining spices to the pan and mix well. 

Add this mixture to a slow cooker.  Cover and set on high for 4 hours.

Note: The dish turned out a little sweeter than I would have liked.  So feel free to add some heat to the dish while cooking using green chillies or red chilli powder or even cayenne powder. 

Garbanzo Quinoa Pilaf recipe at http://slurpnburp-mithu.blogspot.com/2011/02/eggplant-stew-on-bed-of-garbanzo-pilaf.html