Bean and Vegetable Soup (crockpot)

1 eggplant, peeled -- cut in 1/2 in. cubes
2 c. chopped tomatoes
1 1/2 c. carrots
15 oz. garbanzo beans
8 oz. red kidney beans
1 c. onion
1 c. celery
3 cloves garlic
3 c. vegetable broth
6 oz. tomato paste
1/2 t. oregano
1/2 t. basil
1/4 t. salt
1/4 t. pepper
1/4 t. crushed red pepper
1 bay leaf

Combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic in crockpot.

Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.

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.

6 servings.