Title: Crockpot Mediterranean Stew
Categories: Vegetable
Yield: 4 Servings

1 Eggplant; chopped
2 Zucchini; chopped
1 Red or green bell pepper;
-seeded/chopped
1 Onion; chopped
3 lg Tomatoes; chopped
2 cn (14-oz) garbanzo beans;
-drained/rinsed
1 cn (14-oz) artichoke hearts
-packed in water; drained,
-quartered
1 tb Oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes;
-to taste (optional)
1 pk Egg noodles; cooked

From: Bobb1744@aol.com

Date: Thu, 4 Apr 1996 21:37:14 -0500

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

NOTES : Serves 6. 251 calories per serving. 2 g fat. 7% from fat

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