Low Fat Crockpot Vegetarian Stew
1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups tomatoes, chopped
1 1/2 cups carrots, sliced
1 can garbanzo beans (15 ounce), rinsed and drained
1 can kidney beans (15 ounce), rinsed and drained
1 cup onion, sliced
1 cup celery, sliced
3 garlic cloves, minced
3 cups vegetable broth
1 can Italian style tomato paste (6 ounces)
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1) Combine all ingredients in a medium crockpot.
2) Cover the mixture and cook it on low heat for 8-9 hours.
3) Remove the bay leaf before serving it.
4) Serve it with brown rice or couscous.