Mediterranean Stew

Course : Stews
Serves: 6
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Ingredients:

1 medium eggplant -- peeled and chopped
2 medium zucchini -- chopped
1 medium red or green bell pepper -- seeded and chopped
1 medium Onion -- chopped
3 large tomatoes -- chopped
28 ounces garbanzo beans -- rinsed and drained
14 ounces artichoke hearts in water -- drained and quartered
1 tablespoon oregano
1 teaspoon fresh ground black pepper
1 teaspoon salt -- to taste
1 teaspoon crushed red pepper flakes -- (to taste)
1 package egg noodles cooked
 

Preparation / Directions:

Add all ingredients to crock pot except for noodles. Stir well. (Sometimes I also add a Tbsp. tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over cooked noodles with a crusty bread and salad.


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