This eggplant curry combines fresh zucchini and eggplant in a creamy tomato sauce that's packed with Indian spices. It's flavorful, vegan, gluten-free and comes together quickly in the slow cooker.
Add onion, garlic eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth.
Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.