Crockpot Tomato and Garbanzo Beans stew with Eggplant

(I like to put mine on lettuce but its not necessary)

This sounds weird but its really good I promise
1 medium eggplant, peeled -- cut in 1/2" cubes
15 oz can diced tomatos
1 1/2 cups sliced carrot
30 ounces garbanzo beans, canned -- drained
1 can kidney beans, canned -- drained
1 cup chopped onion
1 cup sliced celery
4 cloves garlic -- minced
3 cups vegetable broth or 1 cube with three cups hot water
6 ounces tomato paste
1/2 tablespoon dried oregano -- crushed
1/2 tablespoon dried basil -- crushed
1/4 tablespoon pepper
1/4 tablespoon cayenne pepper
2 bay leaf

1. Combine vegetable broth, tomato paste, oregano, basil, pepper, cayennepepper and bay leaf in crock pot and stir
2. Put in all other ingredients cook on high for 6 hours.