Vegetarian eggplant vindaloo

Becoming vegetarian does not mean sacrificing all the true meat based flavors of Goan cuisine.  In this recipe I have chosen a fleshy vegetable like the large eggplant to replace the meat.  In addition using a slow cooker or any slow cooking means will deliver rich flavors that have blended nicely with all the ingredients to produce the flavors of a rich, hot vindaloo.

Ingredients

2 potatoes peeled, cooked and cubed

1 large brinjal / eggplant cubed

2 large tomatoes cubed

1 large onion or 2 medium onions chopped roughly

2 1/2 heaped teaspoons of fresh garlic minced

2-3 tablespoons olive oil or coconut oil

2 heaped teaspoons ground coriander

1 heaped teaspoon ginger powder

1 level teaspoon turmeric

2 teaspoons full ground geera

1 teaspoon chilly powder (hot)

2 heaped teaspoons red paprika

1 level teaspoon ground pepper

1 level teaspoon cinnamon

1 teaspoon ground mustard

1 level teaspoon ground methi / fenugreek

1 heaped teaspoon salt or to taste

About 1-2 tablespoons red wine vinegar or Goa vinegar -

Method 

Add 2-3 tablespoons of the oil to the slow cooker so it coats the bottom .  Layer the onions and garlic.  Layer the tomatoes over the onions.

In another bowl add the cube eggplants and all the other spices. 

Mix well to coat.  Add the vinegar and mix again.

Put into the slow cooker bowl over the other ingredients.  Add 1/2 cup water and cook on low heat for 3 - 4 hours.  Stirring after about 1 1/2 hours.  Do not disturb the cooking process again.

Add the cooked potatoes in the last 15 minutes.  Check for salt and vinegar and adjust to taste.