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    You are in: Home / Recipes / Eggplant and Tomato Stew in the Crock Pot Recipe
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    Eggplant and Tomato Stew in the Crock Pot

    Eggplant and Tomato Stew in the Crock Pot. Photo by Serah B.

    1/2 Photos of Eggplant and Tomato Stew in the Crock Pot

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 25 mins

    25 mins

    8 hrs

    Geema's Note:

    The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crock pot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on March 31, 2006

      45

      this was a very easy recipe. i threw it in my crockpot before i left for work and served it on top of some couscous as suggested and it was delicious. i will be making this again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2007

      45

      This was extremely easy to put together, and I loved the flavors. I had to do without the celery, because apparently my grocery store is at war with its produce supplier?!? and for the same reason used Italian-style canned/diced tomatoes instead of fresh tomatoes. I used regular tomato paste, since my diced tomatoes were already Italian-style. I added a little extra of each kind of pepper (based on a comment that it might be a little bland) and found it just perfect! I served it with a whole wheat pasta (I was out of couscous and rice...I'm just not well-stocked, am I?). Thanks for the great recipe! I'm definitely keeping it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2005

      45

      Good easy recipe. I prepared all but the eggplant the day before. I found it a bit bland but served over rice with a splash of hot sauce worked for me. Thanks Geema

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Eggplant and Tomato Stew in the Crock Pot

    Serving Size: 1 (399 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 216.7
     
    Calories from Fat 15
    26%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 785.8 mg
    32%
    Total Carbohydrate 43.5 g
    14%
    Dietary Fiber 12.2 g
    49%
    Sugars 9.8 g
    39%
    Protein 10.1 g
    20%

    The following items or measurements are not included:

    vegetable broth

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