Eggplant-Tomato Stew with Garbanzo Beans

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Eggplant-Tomato Stew with Garbanzo Beans

 

 

 

From Crockery Cookbook

 

 

 

Serves 6

 

 

 

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

 

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

 

 

 

 

 

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