This is a simply delicious maid dish that is a breeze to fix. My children aren’t always fond of eggplant, but they love this stew. Feel free to add any extra ingredients that you found at your nearby market. Coupled with a loaf of fresh bread and dinner couldn’t be any easier or tastier.
Ingredients:
- 1 large sweet onion
- 1 celery rib, chopped
- 1 medium eggplant, peeled and chopped
- 1 red pepper, chopped
- 2 garlic cloves, minced
- 1 T chili powder
- 1 ½ cups water
- One 14.5 ounce can diced tomatoes
- 2 C cooked garbanzo beans
- 1 C corn kernels
Directions:
- Water sauté vegetables in a large skillet over medium heat until softened, approximately 8-10 minutes.
- Transfer vegetables to a slow cooker and add the remaining ingredients. Mix well and cook on low for 6 to 8 hours.
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