Print this recipe
 |
Crockpot Eggplant and Tomato Stew with Garbanzo Beans
Submitted by Tina
I made this last night for today’s lunch and it turned out excellent! (I used fire roasted tomatoes).
1 medium eggplant, peeled — cut in 1/2″ cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
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
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. 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.
Per serving: 281 Calories; 4g Fat (11% calories from fat); 12g Protein; 54g Carbohydrate; 1mg Cholesterol; 1515mg Sodium
From the Eat-2-Live Email List
View the blog entry on this recipe
March 24th, 2010 at 8:04 pm
I found that I doubled at least the spices of oregano and basil and I added 1 tbsps balsamic vinegar to cut the acidity of the tomatoes. I always double the spices I find because I really like a really depth of flavor and lots of spice….Other than that, it is a great recipe. I served it over quinoa with mushrooms and parsley. It was really good. Tonight I am taking the same quinoa and I added sauteed bell peppers, onions and fire roasted corn and added baked and cubed Gardein Chick ‘n’ scallopini. I added oregano, thyme, parsley and red pepper flakes and then topped it off with roasted pumpkin and sunflower seeds. It was delicious. Diane from Cal