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Featured Vegetable Recipe:Easy Eggplant Parmagiana

Slow Cooker Recipes > Vegetable Recipes

Garbanzo Bean Eggplant Stew

Garbanzo Bean Eggplant Stew

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Garbanzo Bean Eggplant Stew is rated / 5 based on votes.

Print Recipe

Preparation time: 10 minutes
Slow Cooker Size 3.5L+
Serves: 6
Cooking time: 7 to 8 hours on Low setting or 3 to 4 hours on High setting

This is the perfect dish for those who want to eat healthier and shed extra weight. It tastes wonderful, and is full of healthy vegetables and is high in fiber. Serve with a crusty French loaf for the perfect lunch or dinner.


  • 1 medium eggplant, peeled, cut into 1cm cubes
  • 2 cups chopped tomato
  • 1 cups sliced carrot
  • 1 425 g (15 oz) can of garbanzo beans, drained
  • 1 227g (8 oz) can red kidney beans, drained and rinsed
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 170g (6 oz) tomato paste
  • teaspoon oregano
  • teaspoon basil
  • teaspoon salt
  • teaspoon pepper
  • teaspoon crushed red pepper
  • 1 bay leaf
  • Grated parmesan cheese


  1. Combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery, and garlic in slow cooker and stir.
  2. In a bowl, combine rest of the ingredients and stir. Pour over vegetables in slow cooker.
  3. Cover and cook on Low setting for 7 to 8 hours, or on High setting for 3 to 4 hours.
  4. Discard bay leaf before serving. Sprinkle with parmesan cheese.

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