Vegetarian

Eggplant-Tomato Stew with Garbanzo Beans is for Dinner.

Eggplant-Tomato Stew with Garbanzo Beans takes 30 minutes to prepare.

Eggplant-Tomato Stew with Garbanzo Beans takes 180 minutes to cook.

Eggplant-Tomato Stew with Garbanzo Beans makes 6 servings.

The ingredients for Eggplant-Tomato Stew with Garbanzo Beans are:

1 medium eggplant-cut in 1/2" cubes
2 cups chopped tomato
1 cup sliced carrots
16 ounces garbanzo beans- drained
16 ounces red kidney beans, canned-rinsed and drained
1 cup chopped onion
1 cup chopped celery
4 cloves garlic-minced
3 cups vegetable broth
6 oz tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
1 tsp crushed red pepper
1 bay leaf

Here is how you make Eggplant-Tomato Stew with Garbanzo Beans:

For Crock PotServes 6DIRECTIONS:In a 3.5,4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.Combine vegetable broth, tomatoe paste, oragano, basil, black pepper, crushed red pepper and bay leaf. Por over vegetables.Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.Number of Servings: 6Recipe submitted by SparkPeople user ADENANKATIE.

The nutritional information for Eggplant-Tomato Stew with Garbanzo Beans is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 258.3

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,105.1 mg
• Total Carbs: 52.1 g
• Dietary Fiber: 14.7 g
• Protein: 11.9 g

The dietary needs meet for Eggplant-Tomato Stew with Garbanzo Beans is Vegan