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mediterranean-stew-2 recipe

Date: Wed, 21 May 1997 08:26:17 -0400
From: jrg14@cornell.edu (Jan Gordon)

Mediterranean Stew

1 small to medium firm eggplant, cubed
2 - 3 small to medium zuchinni, sliced
1 large onion, chopped
3 - 5 cloves garlic, minced
1 28 ounce can whole, peeled tomatoes, broken up
1/2 28 ounce can can tomato puree (rinse cans with water or red wine and add
to pot)
2 cups cooked garbanzo beans (chickpeas)
1 16 ounce can artichioke hearts, quartered (canned in water, not oil).
lots of freshly ground pepper
2 teaspoons dried Italian herbs or 1 teaspoon basil, 1 teaspoon oregano

Put it all into the crock pot, turn on low, and off to work.  Come home and

Note: I never salt the eggplant.  Just buy fresh firm skinned
vegetables.  I believe the bitterness comes from old ones with large

kwvegan vegan