Eggplant curry cheated with Campbell's

[susan8020]

What a difference a different can of Campbell's made....

First version, with 'chicken broth', was great thin soup.
Second version, with 'cream of chicken', is er, well....

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FIRST VERSION:

 Sliced a fresh eggplant

and some purple onion 

laid slices in the slow cooker on top of

fresh green beans

chard and kale with stems

aboutan inch of water

 

poured olive oil over the eggplant

sprinkled with cumin seeds and mustard seeds

and powders of

tumeric, fenugreek, other non-sweet, non-pepper curry spices

 

cooked high then low for a couple of days

till teh eggplant was a nice texture, not too soft, semi-dry

 

put in fridge for a couple of days

 

tonight added Campbell's chicken broth and heated in microwave

cut up the slices with scissors

 

at the table added glob of sour cream, mixed a little

SECOND VERSION:
 

 

After eating all the eggplant out of the first version, what was left was an inch of good rich liquid, some greens, some green beans, some onions. all still fine texture.

So I tried to do it again. Same eggplant, even.

 

I added about an inch of water, more greens, more onions, rest of th eggplant sliced (after oiling and sprinkling all wlth mustard seeds, tumeric, mace, cumin seeds and powder, allspice, fenugreek)

Slow-cooked it a day or two. Kind of like steaming I suppose. When the eggplant slices looked semi-dehydrated and dark and rich, I put it in the fridge for a day or two.

Today wanted some thick curry for a hearty meal over rice. Added some boiled egg and some supposedly 'paneer' cheese, some Campbell's Cream of Chicken soup, and some water, and heated in the microwave.

Flavor dull, so added some readymade curry powder.

Still really not very good. Texture is creepy.

But I'm hungry and I want the crockpot and the remainder isn't good enough to store, so I'm eating it anyway. On oatmeal as I've run out of brown rice.

Well, anyway, it wasn't any WORK. And no big deal pans to wash.