Slow Cooker EGGPLANT AND TOMATO STEW WITH GARBANZO BEANS - 10 pts

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* Exported from MasterCook *

 

Slow Cooker EGGPLANT AND TOMATO STEW WITH GARBANZO BEANS - 10 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : 4 qt cooker 5 qt cooker

LowFat (Less than 15%) Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

2 cups chopped tomato

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

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.

 

Description:

" 10 pts "

Source:

" Chet Day's 101 Crockpot Recipes "

S(Formatted by Chupa Babi):

" 02.08.08 "

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Per Serving (excluding unknown items): 552 Calories; 7g Fat (11.3% calories from

fat); 28g Protein; 99g Carbohydrate; 25g Dietary Fiber; 1mg Cholesterol; 1184mg

Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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