Eggplant And Tomato Stew In The Crock Pot

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 medium eggplant, peeled and cut into 1/2 inch cubes
• 2 cups chopped tomatoes
• 1 1/2 cups sliced carrots
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup onion
• 1 cup sliced celery
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 (6 ounce) can italian-style tomato paste
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf

Recipe

• 1 combine all ingredients in crock pot.
• 2 cover and cook on low heat for 8-9 hours.
• 3 discard bay leaf before serving with some brown rice or fluffy couscous or polenta.