Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant -- peeled,cut in 1/2"
                        -- cubes
   2      cups          chopped tomatoes
   1 1/2  cups          sliced carrots
   1      15 oz         -- can garbanzo beans,
                        -- drained
   1      8 oz          -- can red kidney
                        -- beans,rinsed and
                        -- drained
   1      cup           chopped onion
   1      cup           sliced celery
   3      cloves        garlic -- minced
   3      cups          vegetable broth or chicken broth
   1      6 oz          -- can italian style
                        -- 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

Preparation:

1. In 4-quart crockery cooker combine eggplant, tomatoes, carrots,celery, garbanzo beans, kidney beans, onion, and garlic. 2. Combine vegetable or chicken broth, tomato paste, oregano, basil, crushed red pepper, and bay leaf. Pour over vegetables. 3. Cover; cook on LOW-heat setting for 3-1/2 to 4 hours. Discard bay leaf. Makes 6 servings.