If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Slow Cooker Eggplant-Tomato Stew with Garbanzo Beans
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- #22168
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 medium eggplant, peeled, cut in 1/2" cubes
2 cups chopped tomato
1 1/2 cup 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 black pepper
1/4 teaspoon crushed red pepper
1 bay leaf
directions
In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
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.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 1, 2012
Very good. Easy to make, healthy and the best part, it tastes good.
November 26, 2005
We liked the stew, but would like to try it with something other than eggplant--maybe zuccinni or another type of squash. It's just our preference--the eggplant didn't add much flavor.