FrugalWorld

Ingredients such as eggplant and artichoke hearts give this vegetable stew a definite Greek flare. Serve on buttered noodles.

• 1 medium eggplant, chopped
• 2 zucchini, chopped
• 1 red or green bell pepper, or half of each color, seeded, diced
• 1/2 cup chopped onion
• 3 large tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 2 cans garbanzo beans, (14 oz. each), drained and rinsed
• 1 can artichoke hearts packed in water, (14 oz.), drained and quartered
• 1 1/2 teaspoons dried leaf oregano
• freshly ground black pepper
• salt
• crushed red pepper flakes, to taste

Stir all ingredients together in a crockpot and cook on low for 7-9 hours.

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