Muslims from Persia and Central Asia invaded India from the north and ruled much of the country during the sixteenth to eighteenth centuries. As a culture, they are called “Mogul.” They brought with them a period of relative peace and affluence, unifying the native cultures and cuisines of India with those of the Persian Empire. Adding yogurt to a dish is a Mogul touch, as is sealing food with dough in a clay pot and cooking it directly over the coals of a fire. The following recipe is a typical Mogul-style dish, cooked in your slow cooker instead of over a fire. Add the yogurt at the last minute to avoid curdling. (Note: If you cut the eggplant into cubes, the dish makes an excellent sauce for pasta.) Serve with basmati rice.
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