| | Directions | | In a three and one half, four or five quart crock-pot, 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 seven to eight hours or on high setting for three and one half to four hours. Discard bay leaf. Makes six servings. |
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| Ingredients | | - |  | 1 eggplant, peeled and cut into 1/2 inch pieces (medium) |
| - | | 2 cups chopped tomato |
| - | | 1 1/2 cups sliced carrots |
| - | | 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 |
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