Eggplant Curry

I'm finally back with a recipe!

I know a lot of people are weary to use their crock pot during the summer months. Doesn't the crock pot just scream winter?! I think so too! However, this recipe is too good - you can't wait 6 months to try it. It's a great Indian dish - and vegetarian to boot! If you're a meat lover, I promise you won't even miss it in this dish.

I served this yummy curry dish over brown basmati rice and it was perfect. Leftovers? Even better! This is a great, tasty, CHEAP meal - one you're sure to love! Enjoy!

Source: Fitnessista - Eggplant Curry

Ingredients:

1 eggplant, cubed

1 onion, roughly chopped

1 - 14.5 oz. can diced tomatoes, drained

1 cup vegetable broth

1 bay leaf - I omitted this

1 tablespoon curry

1/2 tablespoon cumin

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon cayenne (optional)

Directions:

Spray your crock pot with nonstick spray. Toss in all of the ingredients - stir well. Set on low for 4-6 hours. Enjoy!

Menu: June 14-18

Hey, foodies! Remember me? It's been rather long, hasn't it? What have I been up to, you may ask. A boatload of activities that has kept me from posting! Rest assured that I have great recipes to share with you in the weeks to come. For those interested, here's a little glimpse of what's been happening in the Ice Cream & Wine household:

- sailing trip from the Bahamas to North Carolina

- the hubs got his Master's degree!

- the in-laws visited for 5 days

- we moved - sayonara, Baltimore!

- we attended a wedding at the West Point Academy in New York

I thought I'd ease back into blogging, so I'll begin with our menu for the week.

Monday: variation of Eggplant Bake, Harvest Grains Blend (from Trader Joe's)

Tuesday: Butter Chickpea Curry, brown basmati rice, cauliflower

Wednesday: Braised Balsamic Chicken, multigrain rice pilaf, green beans

Thursday: Wild Mushroom & Black Truffle Flatbread 

Friday: Pasta with marinara, black olives, ricotta cheese