Eggplant-Tomato Stew with Garbanzo Beans from Dawn

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, drained

1 8-ounce can red kidney beans, rinsed and drained

1 cup chopped onion

1 cup sliced celery

3 cloves garlic, minced

3 cups chicken broth

1 6-ounce can Italian-style tomato paste

1/2 tsp dried oregano, crushed

1/2 tsp dried basil, crushed

1/4 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper

1 bay leaf

1. In a crock pot, combine eggplant, tomatoes, carrots, garbanzo beans,

kidney beans, onion, celery, and garlic.

2. Combine chicken broth, tomato paste, oregano, basil, salt, pepper,

crushed red pepper, and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for

3 1/2 -4 hours. Discard bay leaf. Makes 6 servings.