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Crockpot Mediterranean Stew
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 garbanzo beans, (14 oz.) drained/rinsed
1 cn artichoke hearts packed in water, (14 oz.) drained/quartered
1 tb oregano
freshly ground black pepper
salt
crushed red pepper flakes 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.

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