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Crockpot Mediterranean Stew
| 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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