• 1 medium eggplant, don’t peel, just chop
  • 2 medium zucchini, chopped
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 or 3 ripe tomatoes, chopped, (or use canned)
  • 2 cans garbanzo beans (chick peas), drained
  • 1 can artichoke hearts (in water, not oil), quartered (optional)
  • 1 tablespoon dried oregano (if using fresh, use 1 teaspoon and wait until near serving time.)
  • Lots of freshly ground black pepper
  • salt to taste
  • red pepper flakes if you like (I do!)


Put ingredients in a crockpot (the night before has worked well for me). Cook on low all day or on medium to high for shorter period. Serve on rice or noodles.