1 medium eggplant — peeled, cut into 1/2" cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrots
15 oz cooked garbanzo beans
8 oz red kidney beans, cooked and rinsed
1 cup chopped onion
1/2 cup sliced celery
3 cloves garlic, minced
3 cups vegetable broth or chicken broth
6oz can Italian style tomato paste
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper
1 bay leaf
In 4-quart crockery cooker combine eggplant, tomatoes, carrots, celery, garbanzo beans, kidney beans, onion, garlic. Combine vegetable or chicken broth, tomato paste, oregano, basil, crushed red pepper, and bay leaf. Pour over vegetables . Cover; cook on low heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.