Tuscan Eggplant And Fresh Herb Ragout

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1 medium eggplant, cut into ½-inch cubes

2 cups ripe tomato, chopped

1 cup carrots, sliced

15 ounces white beans, drained

8 ounces red kidney beans, drained and rinsed

1 cup white onion, chopped

1 cup celery, sliced

3 cloves garlic, minced

3 cups vegetable broth

6 ounces tomato paste

1 tablespoon fresh oregano leaves, finely chopped

1 tablespoon fresh basil leaves, finely chopped

1 tablespoon flat leaf parsley, finely chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 bay leaf

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