This was published in a women's magazine over 10 years ago and has been one of my stand-by favorites of all time! Served over couscous completes this delicious meal. *I have best success using low heat, all day cooking with this.
In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.
Toss with large spoon to blend.
Place chicken thighs on top, boneside up.
Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.