REVIEW: Eggplant-Tomato Stew with Garbanzo Beans

[Guest guest]

This is very comforting and filling on a cold winter night--Yum!

Thanks, Andrea! Peace, Mo

 

 

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I made this a couple nights ago and it was a hit with my husband even though he

was very sceptical of the eggplant at first. I actually added about three small

potatoes and only one can of chickpeas.

 

 

A keeper.

 

Eggplant-Tomato Stew with Garbanzo Beans

 

 

 

1 medium eggplant, peeled -- cut in 1/2 " cubes

2 cups chopped tomato

1 1/2 cup 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

 

 

 

 

In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo

beans, kidney beans, onion, celery and garlic. Combine vegetable broth, tomato

paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over

vegetables. 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.