Crockpot Eggplant Tomato Stew with Garbanzo Beans

[Guest guest]

I like to add a minced jalapeno to this if you dare.

Mae Jean

 

Crockpot Eggplant Tomato Stew with Garbanzo Beans

 

1 medium eggplant, peeled and cut into 1/2-inch cubes

2 cups tomato, chopped

1 1/2 cups carrots, sliced

1 15 ounce can garbanzo beans, rinsed and drained

8 ounces red kidney beans, rinsed and drained

1 cup onion, chopped

1 cup celery, sliced

3 cloves garlic

3 cups vegetable broth

1 6 ounce can tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon salt or to taste

1/4 teaspoon pepper

1/4 teaspoon red pepper

1 bay leaf

 

In a 3 1/2, 4 or 5-quart slow cooker, 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.  Yields 6 servings.