Manual Sogo SS-10055 (page 17 of 36) (English, French, Italian, Spanish)

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BQS

Best Quality SOGO

Mejor Calidad SOGO

For the beef broth, since I don’t usually keep

that on hand, I dissolve 1 beef bouillon cube

Eggplant and Tomato Stew with

Garbanzo Beans

Ingredients:

1 medium eggplant, peeled -- cut in 1/2’

cubes

2 cups chopped tomato

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

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper

1 bay leaf

Directions:

1. In a 3 1/2, 4 or 5-quart crockpot, combine

eggplant, tomatoes, carrots, garbanzo

beans, kidney beans, onion, celery and

garlic.

2. Combine vegetable broth, tomato paste,

oregano, basil, salt, pepper, crushed red

pepper and bay leaf. Pour over vegetables.

3. 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.

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Sogo SS-10055 Manual

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