Summer's bounty

Summer's bounty: Cooking with slow cookers is a hot way to stay cool in the summertime. (Bill Hogan/Chicago Tribune)

1 piece (2 inches long) ginger, peeled, cut into 1 1/2-inch matchsticks

6 cloves garlic, peeled and coarsely chopped

3 to 4 Thai or serrano chilies, chopped or sliced lengthwise

1 tablespoon cumin seeds

1 tablespoon red chili powder

1 tablespoon garam masala

1 teaspoon turmeric powder

¼ cup vegetable or canola oil

1/2 teaspoon salt

2 tablespoons fresh cilantro, chopped

1. Put the eggplant, potato, onion, ginger, garlic, green chilies, cumin, red chili powder, garam masala, turmeric and oil in a slow cooker. Cook on low, 3 hours.

2. Remove the lid; cook, 2 hours (to dry up some of the moisture released by the eggplant).

3. Add the salt and cilantro. Serve with roti or naan, or stuffed inside a pita pocket.

Nutrition information:
Per serving: 207 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 29 g carbohydrates, 4 g protein, 227 mg sodium, 8 g fiber.

Foods@tribune.com