Eggplant And Tomato Stew In The Crock Pot - cooking recipe

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

Preparation

Combine all ingredients in crock pot.
Cover and cook on low heat for 8-9 hours.
Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.