Slow-Cooked Eggplant Bharta (Curry) with Quinoa

Heat about ¼ cup of the coconut milk over medium heat in a large skilled. Sauté the onion and garlic using the coconut milk as oil, until soft and beginning to brown, about 12 minutes.

Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine cumin, coriander, red pepper, flakes, cayenne, and turmeric and stir them together. Pour the coconut milk, the spices, salt and ginger into the crock. Once the onion and garlic are finished sautéing, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.

About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.

Prepare quinoa according to directions on the back of the package (I typically do a 2:1 water to quinoa ratio and simmer for about 1/2 hour). Serve the curry over quinoa and add a dollop of Greek yogurt on top.