Italian Crockpot Supper

• 1 eggplant, chunked in 1 inch x 1 inch pieces
• 2 zucchini, sliced in at least 1/4 inch slices
• 1 large green bell peppers, chopped
• 1 large onion, chopped
• 3 or more cloves garlic, chopped and lightly browned
• 3 or more large tomatoes, chopped
• 2 16 oz (448 grm). cans garbanzo beans, drained and rinsed
• 1 16 oz (448 grm). can artichoke hearts packed in water, drained and cut into chunks
• 1 tbsp (15 ml) basil
• fresh ground black pepper and Sea Salt to taste
• Optional, but advised, crushed red pepper flakes to taste
• 1 lb (.5 kg). fettecine or your favorite pasta, cooked al dente, hot and tossed with olive oil
• garnish of grated fresh parmesan cheese.

1. Add all ingredients (reserving the pasta for just prior to serving) to the crock pot and stir.
2. On the "low" setting on the crock pot, simmer for 8 hours.
3. Serve over hot pasta for a wonderful meal!
4. Very simple and very nutritious!

eggplant, zucchini, green bell peppers, onion, garlic, tomatoes, garbanzo beans, water, basil, fresh ground black pepper, red pepper, fettecine, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000EFB (may not work)