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November 1, 2012

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Vegetarian Crockpot

Mediterranean Stew


  • 1 eggplant, chopped
  • 2 zucchini, chopped
  • 1 red or green bell pepper, seeded/chopped
  • 1 onion, chopped
  • 3 large tomatoes, chopped
  • 2 cans garbanzo beans (14 oz.), drained
  • 1 tablespoon oregano
  • Freshly ground black pepper
  • Salt
  • 1 can artichoke hearts packed in water (14 oz.), drained/quartered
  • 1 package “no-yolks” noodles, cooked or substitute whole wheat noodles, cooked
  • Crushed red pepper flakes, to taste/optional

Note: You can also add 1 tablespoon of tomato paste for a thicker stew.


Add all ingredients except for noodles to the crock pot and stir well. Cook on low for 8 hours. Serve over the cooked noodles.

Serves 4!

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