Slow Cooked Mediterranean Stew
Ingredients
4 1/2 cups diced, peeled eggplant
2 cups chopped zucchini
3/4 cup diced red bell pepper
3/4 cup chopped onion
4 1/2 cups chopped fresh tomatoes
1 tbsp. tomato paste
15-oz can garbanzo beans, rinsed and drained
15-oz can artichoke hearts, drained and quartered
1 tsp. garlic powder
1 1/2 tsp. Italian seasoning
Crushed red pepper to taste
12 oz. yolk-free egg noodles
Looking for a crockpot recipe that you can use for dinner? Here's one that will leave you full and satisfied.
Directions
Combine eggplant, zucchini, red bell pepper, onion, tomatoes, tomato paste, garbanzo beans, artichoke hearts, garlic powder, Italian seasoning, and crushed red pepper in slow cooker and stir to mix.
Cook on Low 8 to 9 hours.
Cook noodles according to package directions just before serving.
Drain noodles and transfer to a serving dish.
Serve stew over cooked noodles.
Additional Notes
This recipe will serve the whole family, with plenty left over!
