From The Gourmet Vegetarian Slow Cooker, Lynn Alley, Ten Speed Press, 2010.
The eggplant stew seemed to be somewhat like a spicy ratatouille.
In a mortar and pestle I pounded ½ teaspoon each of black peppercorns, allspice berries and red chilli flakes, and a small piece of cinnamon stick. This was a little more chilli flakes than was called for but I like my chilli.
An eggplant cut into cubes, a zucchini cut into pieces, a green capsicum sliced, 3 tomatoes cut into large pieces, and an onion cut into segments were added to the slow cooker. Three chopped garlic cloves were added together with the ground spices. It was then cooked on low for about 4 hours.
When it was time to serve the stew some olive oil was added together with salt to taste.
The spices, especially the allspice, had darkened the brightly coloured vegetables so that it took on an almost meaty hue. The juices from the vegetables had blended making a rich and spicy brew. While the stew was rather like a ratatouille in its making it turned out to be quite a different dish altogether.
Ease of cooking: ✔✔✔✔