Mediterranean Vegetable Stew

Mediterranean Vegetable Stew
Ingredients:
1 medium eggplant, chopped
2 zucchini, chopped
1 red or green bell pepper, or half of each color, seeded, diced
1/2 cup chopped onion
3 large tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
2 cans garbanzo beans, (14 oz. each), drained and rinsed
1 can artichoke hearts packed in water, (14 oz.), drained and quartered
1 1/2 teaspoons dried leaf oregano
freshly ground black pepper
salt
crushed red pepper flakes, to taste
1 package egg noodles, cooked
Preparation:
Combine all ingredients except noodles in slow cooker and stir well. (Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on LOW for 7 to 9 hours. Serve with hot cooked noodles.