Eggplant-Tomato Stew With Garbanzo Beans

Course :	Eggplant
From:	HungryMonster.com
Serves:	6

Ingredients:

1	medium	eggplant -- peeled,cut in 1/2 inch cubes
2	cups	chopped tomatoes
1 1/2	cups	sliced carrots
15	ounces	garbanzo beans,drained
8	ounces	red kidney beans,rinsed and drained
1	cup	chopped onion
1	cup	sliced celery
3	cloves	garlic -- minced
3	cups	vegetable broth or chicken broth
6	ounces	italian style 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	piece	bay leaf

Preparation:

1. In 4-quart crockery cooker combine eggplant, tomatoes, carrots,celery, garbanzo beans, kidney beans, onion, and garlic. 2. Combine vegetable or chicken broth, tomato paste, oregano, basil, crushed red pepper, and bay leaf. Pour over vegetables. 3. Cover; cook on LOW-heat setting for 3-1/2 to 4 hours. Discard bay leaf. Makes 6 servings.