Mediterranean Vegetable Stew
- 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
- 2 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 pepper
- salt
- crushed red pepper flakes
- 1 package egg noodles
Combine all ingredients except noodles in slow cooker and stir well. Cook on LOW for 7 to 9 hours. Serve with hot cooked noodles.
The verdict? It was so-so. I added lots of red pepper flakes to my serving. Kids weren't thrilled with it but I got them to eat a fair amount by putting grated cheddar cheese on top and giving them crackers to spread it on.
I didn't know I was going to start a blog so I didn't take a picture. Next week.
As you know, I participated in crockpot Wednesday a day late... with similar results. It seemed a bit bland and overcooked. I also added red pepper flakes (plus olive oil and salt). Angelica was thrilled with it, though, because she loved the noodles. I did manage to get her to eat the stew, too, but only because I told her I'd give her more noodles if she took three more bites of the stew :-).
ReplyDeleteby the way, I'm impressed you got a picture of yourself up!
ReplyDeleteoh, and, I guess since you follow Balkan Brilliance, I better post again!
ReplyDelete