Slow Cooker Eggplant Curry - cooking recipe

Ingredients

cooking spray
2 large eggplants, peeled and chopped
1 (28 ounce) can diced tomatoes
1 large onion, diced
4 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 whole wheat tortillas

Preparation

Spray a slow cooker insert with cooking spray. Add eggplants, tomatoes, onion, garlic, curry powder, garam masala, cayenne, salt, and pepper; mix well. Cook on Low until soft and fragrant, about 9 hours.
Serve eggplant curry on tortillas.