LOW-FAT--(Crockpot) Eggplant-Tomato Stew

[Guest guest]

* Exported from MasterCook *

 

Eggplant-Tomato Stew with Garbanzo Beans

 

Recipe By :Crockery Cookbook

 

Serving Size : 6 Preparation Time :0:00

Categories : Crock Pot Fatfree

Soups And Stews

 

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.

 

S(On Website):

" http://vegetarian.about.com/food/vegetarian/library/crockpot/bleggtom

tew.htm "

 

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

 

Per serving: 283 Calories (kcal); 3g Total Fat; (10% calories from fat); 12g

Protein; 55g Carbohydrate; 1mg Cholesterol; 1504mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

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