Eggplant and Chickpea Crockpot Stew

As always, the organic veggies from this recipe come from our wonderful CSA. For more info on them, click here.

2 cups of chickpeas, soaked overnight
1 medium eggplant, diced
1 onion, chopped (large dice)
1 zuchinni, sliced thinly
1 crookneck squash, sliced thinly
1 1/2 cups chopped greens (kale, mustard green, spinach, whatever is handy)
2 cans diced tomatoes (i used diced tomatoes that are sold in tetra packs at Henrys)
3 cloves of garlic, chopped
enough water or veggie stock to cover ingredients
3 tbsp worchestershire sauce
3 tbsp balsamic vinegar
1 cup red wine
2 tsp dried oregano
2 tsp dried basil
salt and pepper to taste

Add the veggies and chickpeas to the crockpot. Cover ingredients with water or veggie stock. Add the worchestershire sauce, vinegar, wine, dried herbs, salt and pepper.
Set on low and let cook all day.

**about an hour or two before serving, remove 2 cups worth of the stew. Puree in a blender or food processor and return it to the stew. This gives the stew some body.**

enjoy!