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Mediterranean Vegetable Stew

By Diana Rattray, About.com

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Ingredients:

  • 1 medium eggplant, chopped
  • 2 zucchini, chopped
  • 1 red or green bell pepper, or half of each color, seeded, diced
  • 1/2 cup chopped onion
  • 3 large tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 2 cans garbanzo beans, (14 oz. each), drained and rinsed
  • 1 can artichoke hearts packed in water, (14 oz.), drained and quartered
  • 1 1/2 teaspoons dried leaf oregano
  • freshly ground black pepper
  • salt
  • crushed red pepper flakes, to taste
  • 1 package egg noodles, cooked

Preparation:

Combine all ingredients except noodles in slow cooker and stir well. (Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on LOW for 7 to 9 hours. Serve with hot cooked noodles.

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