Crockpot Eggplant and Tomato Stew with Garbanzo Beans

1 medium eggplant, peeled, cut into ½" cubes
2 cups chopped tomato
1 ½ cups 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
½ teaspoon dried oregano, crushed
½ teaspoon dried basic, crushed
¼ teaspoon Celtic Sea Salt
¼ tsp pepper
¼ tsp crushed red pepper
1 bay leaf
 
One:  In a 3 ½, 4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion,
celery and garlic.
 
Two:  Combine vegetable broth, tomato paste, oregano, basic, salt, pepper, crushed red pepper and bay leaf. 
Pour over vegetables.
 
Three:  Cover.  Cook on low heat setting for 7 to 8 hours or on high heat setting for 3 ½ to 4 hours.  Discard bay
leaf.  Makes 6 servings.  
 
Nutritional Information:  281 calories; 4g fat (11% calories from fat); 12g protein; 54g carbohydrate; 1 mg
cholesterol; 1515 mg sodium