Vegetarian Crockpot Mediterranean Stew

1 eggplant -- chopped
2 zucchini -- chopped
1 red or green bell pepper, seeded/chopped
1 onion -- chopped
3 large tomatoes -- chopped
2 cans garbanzo beans -- (14 oz.) drained/rinsed
1 Tbs oregano
Freshly ground black pepper
Salt
1 can artichoke hearts packed in water -- (14 oz.) drained/quartered
1 package egg noodles -- cooked
Crushed red pepper flakes -- to taste/opt

Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a Tbs of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles. 4 Servings.

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