Low Fat Crockpot Vegetarian Stew

1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrot
1 (15-oz) can garbanzo beans, rinsed and drained
1 (15-oz) can kidney beans, rinsed and drained
1 cup onion
1 cup sliced celery
3 cloves garlic, minced
3 cups vegetable broth
1 (6-oz) can Italian-style tomato paste
1/2 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp crushed red pepper flakes
1 bay leaf

Combine all ingredients in crockpot. Cover and cook on low heat for 8-9 hours. Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crockpot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.

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