2 pounds lean stewing beef — cut in 1 1/2″ chunks
2 onions — sliced
2 cloves garlic — chopped
2 tablespoons vegetable oil
1 eggplant, unpeeled — cubed
1 cup beef broth
2 1/2 teaspoons cinnamon
1 teaspoon salt
pepper 1 16 oz can garbanzo beans — drained
1 16 oz can tomato wedges — drained
1 tablespoon Kitchen Bouquet
fluffy rice minced parsley
In large skillet, brown beef, onions and garlic in oil; drain. Place in Crock- Pot.
Parboil eggplant in 2 cups boiling, salted water for 2 minutes; drain. Add to beef mixture; stir well. Combine beef broth with cinnamon, salt and pepper and pour into Crock-Pot; stir well. Cover and cook on Low for 10 to 12 hours.
One hour before serving, stir in garbanzos, tomato wedges and Kitchen Bouquet.
Serves 4 to 6