Slow cooker Punjabi eggplant with potatoes

Ingredients

• 2 eggplants medium, stem end removed, cut into 1/2-inch dice, approx. 10-12 cups
• 1 yukon gold potato or large Idaho, peeled, cut into 1/2-inch dice
• 1 red onion or medium yellow, peeled and chopped
• 1 teaspoon ginger paste or grated fresh ginger root
• 6 cloves garlic peeled and coarsely chopped
• 2 jalapeño chiles seeded and minced
• 1 tablespoon ground cumin
• 1 tablespoon red chile pepper ground
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1/4 cup canola oil
• 1 tablespoon kosher salt or to taste
• 2 tablespoons chopped fresh cilantro to taste

Nutrition

• Calories : 130 calories
• Carbohydrate : 15 grams
• Fat : 7 grams
• Fiber : 6 grams
• Protein : 3 grams
• SaturatedFat : 0.5 grams
• Sodium : 910 milligrams
• Sugar : 4 grams