Crockpot mediterranean stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant -- chopped | |
| 2 | Zucchini -- chopped | |
| 1 | Red or green bell pepper -- | |
| Seeded/chopped | ||
| 1 | Onion -- chopped | |
| 3 | larges | Tomatoes -- chopped |
| 2 | cans | Garbanzo beans -- (14 oz.) |
| Drained/rinsed | ||
| 1 | can | Artichoke hearts packed in |
| Water -- (14 oz.) | ||
| Drained/quartered | ||
| 1 | tablespoon | Oregano |
| Freshly ground black pepper | ||
| Salt | ||
| Crushed red pepper flakes -- | ||
| To taste/opt | ||
| 1 | pack | Egg noodles -- cooked |
Directions
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 Recipe By : ReddHedd@aol