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Mediterranean Vegetable Stew Recipe

Mediterranean Vegetable Stew Recipe

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Ingredients:

Serving

1 medium eggplant, chopped
2 zucchini, chopped
1 red bell peppers
1/2 cup onion, chopped
3 large tomatoes, chopped
1 tbsp tomato paste
2 (14 oz) cans garbanzo beans, drained and rinsed
1 (14 oz) can water-packed artichoke hearts, drained and quartered
1 1/2 tsp dried oregano leaves
fresh ground black pepper
salt
crushed red pepper flakes , to taste

Directions:

Combine all ingredients except noodles in slow cooker and stir well. (Sometimes I also add a tablespoons of tomato paste for a thicker stew.) Cook on LOW for 7 to 9 hours. Serve with hot cooked noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	41.41 Kcal (173 kJ)
Calories from fat	1.54 Kcal
		% Daily Value*
Total Fat	0.17g	0%
Sodium	37.67mg	2%
Potassium	243.85mg	5%
Total Carbs	8.78g	3%
Sugars	4.11g	16%
Dietary Fiber	2.7g	11%
Protein	1.58g	3%
Vitamin C	21.6mg	36%
Vitamin A	0.4mg	14%
Iron	7.4mg	41%
Calcium	18.2mg	2%

Amount Per 100 g
Calories	34.56 Kcal (145 kJ)
Calories from fat	1.28 Kcal
		% Daily Value*
Total Fat	0.14g	0%
Sodium	31.44mg	2%
Potassium	203.48mg	5%
Total Carbs	7.33g	3%
Sugars	3.43g	16%
Dietary Fiber	2.25g	11%
Protein	1.32g	3%
Vitamin C	18mg	36%
Vitamin A	0.4mg	14%
Iron	6.2mg	41%
Calcium	15.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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