Slow Cooker Eggplant

Servings: 2

Ingredients
4 tbsp olive oil
1 red onion, sliced
2 garlic cloves, crushed
500g eggplant
300g ripe tomatoes, quartered
1 small fennel bulb, sliced
50g sundried tomatoes
1-2 drops Coriander essential oil 

Dressing
small bunch flat leaf parsley, roughly chopped
small bunch basil, roughly chopped
small bunch chives, roughly chopped
2 tbsp olive oil
juice 1 lemon
2 tsp capers 

1. Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the eggplant into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the eggplant. Add Coriander essential oil then season everything well with salt and pepper.
2. Cook on low for 6-8 hours or until the eggplant is soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.
3. Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.