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Eggplant Tomato Stew with Garbanzo Beans
1 medium eggplant -- peeled and cut into 1/2-inch cubes
2 cups tomato -- chopped
1 1/2 cups carrots -- sliced
1 15 ounce can garbanzo beans -- rinsed and drained
8 ounces red kidney beans -- rinsed and drained
1 cup onion -- chopped
1 cup celery -- sliced
3 cloves garlic
3 cups vegetable broth
1 6 ounce can tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt -- or to taste
1/4 teaspoon pepper
1/4 teaspoon red pepper
1 bay leaf
In a 3 1/2, 4 or 5-quart slow cooker, 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. Makes 6 servings.
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