Spicy Indian-Style Eggplant in a Slow Cooker

Ingredients:

• 1 large eggplant
• 2 tablespoons of vegetable oil
• 1 teaspoon curry powder
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 small onion, diced
• 1 tbsp. chopped ginger
• 2 cloves garlic, crushed
• 3 plum tomatoes, diced
• 1 cup frozen green peas, thawed
• Cooked basmati rice, for serving (optional)
• 1 tbsp fresh coriander leaves, chopped
• 1 tbsp fresh mint leaves, chopped
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Pierce the eggplant 2-3 times on each side with a knife. Place it on the rack in a 6-quart multicooker and add 1 cup of water. Follow the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 20 minutes (see Note).
2. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Remove the eggplants and place them on a wire rack. The eggplants should be completely soft and deflated. Set aside.
3. Set the slow cooker to saute mode and, once hot, add the vegetable oil. Add the curry powder, cumin, and turmeric and saute until the spices are fragrant, about 30 seconds. Add the onion so it coats in the oil and spices. Saute, stirring frequently, until the onion is soft and lightly browned, 7-8 minutes.
4. Add the ginger and garlic and stir. Cook until the garlic begins to soften, another 1-2 minutes. Add the tomatoes and cook until they break down and soften, 6-7 minutes. Add 1 teaspoon of salt. Slice the eggplant. Add the eggplant and green peas to the slow cooker and heat through, 2-3 minutes. Season with salt to taste.
5. Serve the eggplant with rice, sprinkled with cilantro and mint.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.