Recipe(tried): Eggplant Curry (crock pot)

I have made this as a side dish many times. But it would work as a main dish, too, especially with some nice bread! As a "true curry", it probably misses the mark, but it is delicious nonetheless, and I always double it and make a huge pot full. It's better the next day, if I manage to hide some away from my crew! Oh well, at least they like my cooking!

EGGPLANT CURRY
adapted from a recipe by Rachael Ray

2 TBSP oil
3 cloves garlic, sliced or crushed
1 onion, diced
1 medium eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can fire roasted diced tomatoes, drained
1 (15-ounce) can chick peas, drained
Salt and pepper
2 rounded tablespoons mild or hot curry paste
2 scallions, chopped (for garnish)
1/4 cup chopped roasted cashews (for garnish)

Soften the onion, garlic, eggplant and red pepper on the stovetop, in the oil. Transfer them to the slow cooker insert, and add the rest of the ingredients except for the scallions and the roasted cashews.

Cover and cook on low for 5 or more hours.

Garnish with the scallions and cashews at serving time.