Naabil's Grecian Beef Stew

2 pounds lean stewing beef -- cut in 1 1/2" chunks

2 onions -- sliced

2 cloves garlic -- chopped

2 tablespoons vegetable oil

1 eggplant, unpeeled -- 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