2 lbs. stew beef, cut into 1 1/4 inch cubes
2 onions, sliced
2 cloves garlic, chopped
2 tbsp. oil
1 eggplant, unpeeled and cubed
1 c. beef broth
2 1/2 tsp. cinnamon
2 tsp. salt
Pepper to taste
1 (16 oz.) can garbanzos, drained
1 can tomatoes, drained
1 tbsp. Kitchen Bouquet

1. In skillet, brown beef, onions, garlic in oil, drain. Place in crockpot.

2. Parboil eggplant in 2 cups boiling salted water for 2 minutes, drain.

3. Add eggplant to mixture, mix well.

4. Combine beef broth with cinnamon, salt and pepper and pour into crockpot, stir well.

5. Cover, cook on low setting for 8-10 hours.

6. One hour before serving, stir in garbanzos, tomatoes, and Kitchen Bouquet. Serves 4-6.