Mediterranean Vegetable Stew

Name: Mediterranean Vegetable Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6-7 serving(s)
Ingredients: 1 medium eggplant, chopped; 2 zucchini, chopped; 1 red bell peppers or 1 green bell pepper, seeded, diced; 1/2 cup onion, chopped; 3 large tomatoes, chopped or 1 (14 1/2 ounce) can diced tomatoes; 1 tablespoon tomato paste; 2 (14 ounce) cans garbanzo beans, drained and rinsed; 1 (14 ounce) can water-packed artichoke hearts, drained and quartered; 1 1/2 teaspoons dried oregano leaves; fresh ground black pepper; salt; crushed red pepper flakes, to taste

Submitted by Chef #802645

"I got this from http://southernfood.about.com/od/crockpotsoup/r/bl42c11.htm, but I wanted to enter it to find out the nutritional value."

Download

Ready In:: 8hrs 30mins
Ingredients:: 12
Serves:: 6-7

ingredients

1 medium eggplant, chopped
2 zucchini, chopped
1 red bell peppers or 1 green bell pepper, seeded, diced
¹⁄₂ cup onion, chopped
1 large tomatoes, chopped or (14 1/2 ounce) can diced tomatoes
1 tablespoon tomato paste
2 (14 ounce) cans garbanzo beans, drained and rinsed
1 (14 ounce) can water-packed artichoke hearts, drained and quartered
1 ¹⁄₂ teaspoons dried oregano leaves
fresh ground black pepper
salt
crushed red pepper flakes, to taste

directions

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