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 setting for 10 to 12 hours.
One hour before serving, stir in garbanzos, tomato wedges and kitchen bouquet.