Eggplant-Tomato Stew With Garbanzo Beans

Course : Eggplant
Serves: 6
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Ingredients:

1 medium eggplant -- peeled,cut in 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrots
15 ounces garbanzo beans,drained
8 ounces 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
6 ounces 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 piece bay leaf
 

Preparation / Directions:

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.


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