Mediterranean Vegetable Stew
12 March, 2007 Crockpot Soups and Stews

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

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  • 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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