Eggplant-Tomato Stew with Garbanzo Beans
1 medium eggplant, peeled and cut in 1/2-inch cubes
In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
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
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.
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