cubed 1 cup beef broth 2 1/2 teaspoons cinnamon 1 teaspoon salt pepper 1 16 oz can garbanzo beans
drained 1 16 oz can tomato wedges :
drained 1 tablespoon Kitchen Bouquet fluffy rice minced parsley In large skillet, brown beef, onions and garlic in oil; drain. Place in Crock- Pot. Parboil eggplant in 2 cups boiling, salted water for 2 minutes; drain. Add to beef mixture; stir well. Combine beef broth with cinnamon, salt and pepper and pour into Crock-Pot; stir well. Cover and cook on Low for 10 to 12 hours. One hour before serving, stir in garbanzos, tomato wedges and Kitchen Bouquet. Serves 4 to 6