Slow Cooker Eggplant-Tomato Stew Recipe

2019-12-10
  • Yield : 6 serving bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    227
  • Fat

    3 g
  • Cholesterol

    0 mg
  • Sodium

    1.231 mg
  • Carbohydrate

    44 g
  • Fiber

    12 g
  • Protein

    13 g

Slow cooker eggplant-tomato stew recipe. A very easy and tasty vegetarian stew with tomatoes, eggplants, and garbanzo beans cooked in a slow cooker. Looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Eggplant-Tomato Stew Recipe

Ingredients

  • 1 medium eggplant, peeled and cubed
  • 2 cups chopped fresh tomatoes
  • 1½ cups sliced carrots
  • 15 oz (450 ml) can garbanzo beans, rinsed and drained
  • 1 cup chopped yellow onion
  • 1 cup sliced celery
  • 3 cloves garlic, peeled and minced
  • 3 cups (750 ml) vegetable broth
  • 6 oz (180 ml) can Italian-style tomato paste
  • 1/2 teaspoon crushed dried oregano leaves
  • 1/2 teaspoon crushed dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 bay leaf

Method

Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients. Stir well.

Step 2

Cover the pot and cook on low-heat setting for 8-9 hours or until vegetables are tender.

Step 3

Turn off the slow cooker and open the lid. Discard bay leaf. Stir the stew well before serving. Serve hot.

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