Eggplant and Tomato Stew in the Crock Pot |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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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. 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:
1. Combine all ingredients in crock pot.
2. Cover and cook on low heat for 8-9 hours.
3. Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.
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