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Crockpot Mediterranean Stew Recipe
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| Ingredients | | | 1 | each | eggplant, chopped | | | 2 | each | zucchini, chopped | | | 1 | each | red or green bell pepper, chopped | | | 1 | each | onion, chopped | | | 3 | each | tomatoes, chopped | | | 2 | each | garbanzo beans (14 oz cans), drained, rinsed | | | 1 | each | artichoke hearts, packed in water (14 oz can), drained, quartered | | | 1 | tablespoon | oregano | | | 1 | | pepper, freshly ground | | | 1 | | salt | | | 1 | | crushed red pepper flakes, to taste (optional) | | | 1 | | egg noodles, cooked | | | | | |
Directions:
| Add all ingredients except for noodles to the crock pot and stir well. (Can also add a tablespoon of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles.
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