Eggplant and Tomato Stew in the Crock Pot
Ready In: 8 hrs 25 mins
Serves: 6
Ingredients
- 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
Directions
- Combine all ingredients in crock pot.
- Cover and cook on low heat for 8-9 hours.
- Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.
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