Mediterranean Stew


Mediterranean Stew



1 eggplant, chopped

1 small zucchini, chopped

8 ounces fresh small, white mushrooms

1 red or green bell pepper, seeded and chopped

1 yellow onion, chopped

3 large tomatoes, chopped

1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed

1 can (14 ounces) artichoke hearts packed in water, drained and quartered

1 tablespoon dried oregano

Salt and Pepper to taste

12 ounces Egg Free Pasta Ribbons

Freshly grated Parmesan cheese


  Directions Add all ingredients except for noodles to the crock pot and stir well. Cook on low for 8 hours. Prepare pasta ribbons according to package directions. Serve stew over hot noodles. Pass freshly grated Parmesan cheese. Servings 4