Eggplant and Tomato Stew With Garbanzo Beans

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Eggplant and Tomato Stew With Garbanzo Beans

 

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.