Date: Sun, 21 Feb 1999 20:01:52 -0800
From: Kathleen (schuller@ix.netcom.com)
My husband loved this slow cooker meal. The recipe came in last week's
e-mail newsletter from Vegetarian Cuisine Guide
(vegetarian.guide@MININGCO.COM)
I didn't even have to eliminate any fat or change saute fluids. I did use
a 15 ounce can of kidney beans instead of the 8 ounce can, and I tossed in
a 14.5 ounce can of diced tomatoes instead of buying and chopping tomatoes.
Kathleen
* Exported from MasterCook *
Eggplant-Tomato Stew with Garbanzo Beans
Recipe By : Crockery Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beans And Legumes Slow Cooker
Soups And Stews Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
285 calories, 3.7g fat, 55g carb, 12g protein
kwvegan vegan