Crockpot Eggplant and Tomato Stew

This is totally awesome. I served it with corn bread and a green salad with arugula, lettuce, fennel, oranges, and pears.

1 large eggplant -- cut in 1/2" cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
15 ounces red kidney beans, canned -- rinsed and drained
1 larg 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 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, beans, onion, celery and garlic.

2. Combine vegetable broth, tomato paste, oregano, basil, 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.