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Mediterranean Stew

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1 medium eggplant, chopped
2 medium zucchini, chopped
1 green pepper chopped
1 onion chopped
3 tomatoes chopped
30 ounce garbanzo beans, pre-cooked, rinsed and drained
9 ounce frozen artichokes, quartered
1 tablespoon oregano
salt, pepper, and red pepper flakes to taste


Combine all ingredients in cooking pot and cook until heated through and zucchini is tender. Serve with rice, noodles, or couscous.

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