Eggplant And Tomato Stew In The Crock Pot

• 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

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.

eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery, garlic, vegetable broth, italianstyle, oregano, dried basil, salt, fresh ground pepper, red pepper, bay leaf

Taken from www.food.com/recipe/eggplant-and-tomato-stew-in-the-crock-pot-66056 (may not work)