I made this stew for lunches this week, using the last local eggplant of the season. You could definitely add different vegetables based on what is available.
1 medium eggplant, peeled — cut in 1/2″ cubes
2 c. chopped tomato
1 1/2 c. sliced carrot
1 can (15 oz.) garbanzo beans, drained
1 c. chopped onion
1 c. sliced celery
3 cloves garlic — minced
3 c. vegetable broth
1 can (6 oz.) tomato paste
1/2 t dried oregano
1/2 t dried basil
1/4 t salt
1/4 t pepper
In a crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, onion, celery and garlic. Combine vegetable broth, tomato paste, oregano, basil, salt, and pepper, and pour over vegetables. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
-Adapted from cookingcache.com
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This sounds yummy! I’ll have to add it to my list of items to make! š
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