Busters Recipes

Eggplant and Bean Stew

1 medium eggplant, peeled -- cut in 1/2' cubes
2 cups chopped tomato (or add 2 cups canned Rotel)
1 1/2 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
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
(or use Italian seasoning)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

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. Makes 6 servings.