Ingredients

• 1 medium eggplant, peeled and cut into 1/2 inch cubes
• 2 cups chopped tomatoes
• 1 1/2 cups sliced carrots
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup onion
• 1 cup sliced celery
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1/4 teaspoon fresh ground pepper
• 1 (6 ounce) can Italian-style tomato paste