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

1		Eggplant -- chopped
2		Zucchini -- chopped
1		Red or green bell pepper --
1		Seeded/chopped
1		Onion -- chopped
3	lg	Tomatoes -- chopped
2	cn	Garbanzo beans -- (14 oz.)
1		Drained/rinsed
1	cn	Artichoke hearts packed in
1		Water -- (14 oz.)
1		Drained/quartered
1	tb	Oregano
1		Freshly ground black pepper
1		Salt
1		Crushed red pepper flakes --
1		To taste/opt
1	pk	Egg noodles -- cooked

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

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