Recipe: Crock Pot Mediterranean Vegetable Stew (no meat, served over noodles)

CROCK POT MEDITERRANEAN VEGETABLE STEW

1 eggplant, chopped
2 zucchini, chopped
1 red or green bell pepper, chopped
1 onion, chopped
3 large tomatoes, chopped
2 cans (14 oz. each) garbanzo beans, rinsed and drained
1 (14 oz.) can artichoke hearts packed in water, drained, quartered
1 tbsp oregano
1 tbsp. tomato paste (optional)*
Salt and freshly ground black pepper (to taste)
Crushed red pepper flakes (optional, to taste)
Hot cooked egg noodles (for serving)

Add all ingredients except for noodles to the crock pot and stir well.

Cover and cook on low for 8 hours.

Serve over the cooked noodles.

*If desired, add 1 tbsp. tomato paste for a thicker stew.

Makes 6 servings
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