Indian Vegetable Soup

(FROM BETTER HOMES AND GARDENS)
1 medium eggplant, cut into 1/2-inch cubes (5 to 6 cups)
1 pound red potatoes, cut into 1-inch pieces (3 cups)
2 cups chopped tomatoes or one 14-1/2-ounce can low-sodium tomatoes, cut up
1 15-ounce can garbanzo beans, rinsed and drained
1 tablespoon grated fresh ginger
1-1/2 teaspoons mustard seed
1-1/2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon pepper
4 cups vegetable broth or chicken broth
2 tablespoons snipped cilantro

Directions
1. In a 4- to 6-quart crockery cooker combine eggplant, potatoes,
undrained tomatoes, and garbanzo beans.

2. Sprinkle the ginger, mustard seed, coriander, curry powder, and
pepper over vegetables. Pour vegetable broth or chicken broth over
all.

3. Cover and cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours. Ladle into bowls and sprinkle with
cilantro. Makes 6 to 8 servings.