Slowcooker Tibetan Ratatouille

Adapted from Beyond the Great Wall by Jeffrey Alford and Naomi Duguid

Dice 1 large eggplant into large (1 inch) cubes. Brown the eggplant.

Place eggplant, 3 diced San Marzano or Roma tomatoes, 3-5 sichuan peppers (for the kids i used 3), 1/2 cup roasted lamb stock, and 1 T sesame oil in a slow-cooker.

Cook for 7 hours on slow. Add diced red pepper and cook in the slow-cooker for ½ hour.