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Eggplant Stew

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Eggplant Stew



Phase 3 | Serves 4
Prep time: 10 minutes| Total time: 3 to 8 hours (slow cooker)

INGREDIENTS

1 medium eggplant, peeled and diced
2 15-ounce can garbanzo beans
1 6-ounce can tomato paste
3 cups diced tomatoes
1 cup chopped cauliflower
½ cup diced red onion
½ cup organic vegetable broth
¼ cup coconut vinegar
2 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon birch xylitol
1 teaspoon celery seed
1 teaspoon sea salt
1 teaspoon fresh or dried oregano
1 teaspoon fresh or dried basil
½ teaspoon crushed red pepper flakes
2 avocados, peeled and diced

DIRECTIONS

  1. Put all ingredients except the avocado in a slow cooker or crockpot and cook for 3 to 4 hours on high or 6 to 8 hours on low.

  2. Serve topped with equal amounts of diced avocado.
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