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Eggplant-Tomato
Stew with Garbanzo Beans
From: Kristin
Phillips
Recipe By: Crockery Cookbook
Serving Size: 6
- 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
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes,
carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt,
pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. 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.
Per serving:
281 Calories; 4g Fat (11% calories from fat); 12g Protein; 54g Carbohydrate;
1mg Cholesterol; 1515mg Sodium
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