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Crock Pot Mediterranean Stew

1 eggplant, chopped
2 zucchini, chopped
1 red bell pepper, chopped
1 onion, chopped
3 large tomatoes, chopped
28 ounces garbanzo beans,
rinsed and drained
14 ounces artichoke hearts packed
in water, drained and quartered
1 tablespoon oregano
salt and pepper
crushed red pepper flakes

Add all ingredients except noodles to crock pot. Cover; cook on low for 8 hours. Serve over
cooked pasta.

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