Name: Mediterranean Vegetable Stew
Cook time: 8 h
Ingredients: 1 eggplant, chopped; 2 zucchini, chopped; 1 red or green bell pepper, seeded and chopped; 1 onion, chopped; 3 large tomatoes, chopped; 2 can (about 14 ounces) garbanzo beans, drained and rinsed; 1 can (about 14 ounces) artichoke hearts packed in water, drained and quartered; 1 tablespoon oregano; salt and pepper to taste; crushed red pepper flakes to taste; 1 package of egg noodles, cooked

Mediterranean Vegetable Stew

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Take a culinary trip over to Greece with this Mediterranean Vegetable Stew. This one pot dinner is best served over egg noodles or cooked rice. You could also add lamb or beef if you want something more hearty.

Cooking Time8 hr

Cooking MethodSlow Cooker

Ingredients

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

Instructions

Place eggplant, zucchini, bell pepper, onion, tomato, garbanzo beans, artichoke hearts, oregano, salt, pepper, and red pepper flakes in a slow cooker and stir well. Cook on low until vegetables are tender.
Serve over cooked egg noodles or rice.