Recipe: Casablanca Chicken (using eggplant, tomatoes, chick peas) (crock pot)

Casablanca Chicken (crock pot)
rec.food.recipes/Luckytrim/2002

8 skinless chicken thighs (2 to 3 pounds) or 2 1/2 to 3 pound skinless, cut up chicken
1 1/2-pounds peeled eggplant, cut into 1-inch cubes
1 large can plum tomatoes, chopped
1 yellow bell pepper, cut into 1-inch pieces
1/2 cup raisins
3/4 cup chopped red onion
8 marinated sun-dried tomato halves, drained, cut into strips
2 Tbsp. tomato paste
2 Tbsp. balsamic vinegar
4 large crushed garlic cloves
1 tsp. turmeric
1 tsp. salt
1/2 tsp. red pepper flakes
1 (19-ounce) can chickpeas or garbanzo beans, rinsed and drained
2 Tbsp. low-fat creamy peanut butter
Chopped peanuts for garnish

In a crock pot, combine eggplant, tomatoes, bell pepper, raisins, onion, tomato paste, balsamic vinegar, garlic, turmeric, salt, pepper flakes. Put chicken on top, bone side up. Cover.

Cook on high for 3 to 3 1/2 hours, or until chicken is done.

Stir in chickpeas and peanut butter. Let stand 5 minutes. Serve with peanuts, sprinkled on top.