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Mediterranean Stew

What you need: 

1 medium eggplant, unpeeled and chopped
2 medium zucchini, chopped
1 bell pepper, chopped
1 onion, chopped
2 or 3 ripe tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 (14 ounce) can artichoke hearts (in water, not oil), quartered, optional
1 tablespoon dried oregano
freshly ground black pepper and salt, to taste
red pepper flakes, to taste, optional

What you do: 

1. Put ingredients in a crockpot (the night before has worked well for me).
2. Cook on low all day, or on medium to high for shorter period. Serve on rice or noodles.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Me, my husband and a friend had this tonight and LOVED it! I didn't cook it in the crock-pot because It was a last minute decision to make it, but I might try that next time. - overall this was very easy, but the crock-pot could make it even easier!
I sauteed onion and crushed garlic then added everything else. I also added 4 cups of veggie broth to make it more of a soupy texture.
I added so much black pepper and crushed red pepper flakes, it was deeeee-lish! I will be making this again! Thanks for sharing!

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This sort of dish is my daily bread (or veg!) but of course I live on the Med...I wouldn't use the crockpot, myself, just a regular stove and pot, with maybe a heat diffuser underneath if you're worried about sticking. It is good.

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Anonymous

Sorry to be the lone voice of dissention..but I thought this was only okay. It kind of tasted like generic crockpot mush to me, with no real specific flavor. It was easy to make but I won't be making it again. Maybe it was because I used canned tomatoes?

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I made this tonight & it was fabulous...went real well with a wild rice/mushroom casserole.
Thank you

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