Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 Eggplant-Tomato Stew with Garbanzo Beans Recipe By : Ileana Website : http://www.crockerykitchen.com Serves/Makes : 6 Categories : Vegetarian Entrees 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2003 Report Share Posted October 10, 2003 any body got much experience with agar agar? I am still having trouble finding somehting to replace the old fashioned " fruit flavoured gelatin. " My kids miss Trifle and I won't let them use Jello. Amanda - glitterophelia Sunday, September 14, 2003 4:23 PM Eggplant-Tomato Stew with Garbanzo Beans Eggplant-Tomato Stew with Garbanzo Beans Recipe By : Ileana Website : http://www.crockerykitchen.com Serves/Makes : 6 Categories : Vegetarian Entrees 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. Quote Link to comment Share on other sites More sharing options...
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