Crockpot Mediterranean Stew

(8 votes)

1 eggplant, chopped
2 zucchini, chopped
1 red or green bell pepper, seeded and chopped
1 onion, chopped
3 large tomatoes, chopped
2 14 ounce cans garbanzo beans, drained and rinsed
1 14 ounce can artichoke hearts packed in water, drained and quartered
1 tablespoon oregano
freshly ground black pepper
salt
crushed red pepper flakes to taste (optional)
1 package egg noodles, cooked

Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a tablespoon of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles.


Comments:

I think I'll use something like Barilla Farfalle (Bow tie noodles) instead of Egg noodles in this recipe. That way it'll be Veg*n and the
robert, Location not stated.


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