This is a slow cooker recipe with good flavor that adds some variety to our standard evening meal rut.  It’s from Fresh from the Vegan Slow Cooker by Robin Robertson.  My only complaint is that I’m not a fan of slow cooker recipes that require 30 minutes of prep and cooking before even putting the food in the slow cooker.  It’s not absolutely required, but the cook book says that cooking it in advance gives it the best flavor.

Ingredients:

• 2 teaspoons olive oil
• 1 medium-sized yellow onion, minced
• 4 garlic cloves, minced
• 1 1/2 teaspoons grated fresh ginger
• 1 large eggplant, peeled and cut into 1/2 inch dice
• Salt and freshly ground pepper
• 1 1/2 teaspoons ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice or cardamom
• 1/4 teaspoon cayenne pepper, optional
• 1 1/2 cups thawed frozen artichoke…