Eggplant and Bean Stew (slow cooker)

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Eggplant and Bean Stew (Slow Cooker)

 

1 medium eggplant, peeled -- cut in 1/2' cubes

2 cups chopped tomato (or add 2 cups canned Rotel)

1 1/2 cups sliced carrot

15 ounces garbanzo beans, canned -- drained

8 ounces red kidney beans, canned -- rinsed and

drained

1 cup chopped onion

1 cup sliced celery

3 cloves garlic -- minced

3 cups vegetable broth

6 ounces tomato paste

1/2 teaspoon dried oregano -- crushed

1/2 teaspoon dried basil -- crushed

(or use Italian seasoning)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper

1 bay leaf

 

 

 

In a 3 1/2, 4 or 5-quart crockpot, combine eggplant,

tomatoes, carrots, garbanzo beans, kidney beans,

onion, celery and garlic.

Combine vegetable broth, tomato paste, oregano, basil,

salt, pepper, crushed red pepper and bay leaf. Pour

over vegetables.

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.

 

 

 

 

 

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