Italian, Light Eating, Sides, Vegetarian

Tuscan Eggplant Ragout (Crock-Pot)

  • 1 medium eggplant, cut into ½-inch cubes
  • 2 cups ripe tomato, chopped
  • 1 cup carrots, sliced
  • 15 ounces white beans, drained
  • 8 ounces red kidney beans, drained and rinsed
  • 1 cup white onion, chopped
  • 1 cup celery, sliced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 6 ounces tomato paste
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tablespoon fresh basil leaves, finely chopped
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  1. Combine the eggplant, tomatoes, carrots, white beans, kidney beans, onion, celery and garlic in the stoneware and toss lightly to mix all of the ingredients.
  2. Place the stoneware in the slow cooker heating base. In a medium mixing bowl, combine the vegetable broth, tomato paste, oregano, basil, parsley, salt, pepper, cayenne and bay leaf.
  3. Pour the broth and herbs over the vegetables and stir once.
  4. Cover and cook on High for 3½ to 4 hours or on Low for 7 to 8 hours. Discard the bay leaf before serving.

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