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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Eggplant Recipes
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