Crock Pot Eggplant, Tomato and Garbanzo Bean Stew

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Crock Pot Eggplant, Tomato and Garbanzo Bean Stew

 

1 medium eggplant, peeled and cut in 1/2 " cubes

2 cups chopped tomato

1-1/2 cups carrots, peeled and sliced

1 can (15 oz.) garbanzo beans, rinsed and drained

1/2 can (16 oz.) red kidney beans, rinsed and drained

1 cup chopped onion

1 cup sliced celery

3 cloves garlic, minced

3 cups vegetable broth

1 can (6 oz.) tomato paste

1/2 tsp. dried oregano, crushed

1/2 tsp. dried basil, crushed

1/4 tsp. salt

1/4 tsp. ground black pepper

1/8 tsp. crushed red pepper, or to taste

1 bay leaf

 

1. In a 3-1/2, 4 or 5 quart crock pot, combine eggplant, tomatoes, carrots,

garbanzo beans,

kidney beans, onion, celery and garlic.

 

2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper,

crushed red pepper

and bay leaf. Pour over vegetables.

 

3. Cover; cook on LOW heat setting for 7 to 8 hours or on HIGH heat setting

for 3-1/2 to 4 hours.

Discard bay leaf.

 

Makes 6 servings.

 

Nutrition Information:

Per serving = 281 Calories, 4g Fat (11% calories from fat), 12 g Protein,

54 g Carbohydrate, 1 mg Cholesterol, 1515 mg Sodium.