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
Description
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