(no subject)

[nverland]

Mediteranean Stew

1 pound garbanzo beans (chick peas) soaked and cooked til tender in a large heavy soup pot or dutch oven,

sautee the following in 1/4 cup balsamic vinegar or red wine:

2 - 3 medium or large onions
4 - 6 cloves garlic, minced
when fragrant, add:
2 medium eggplants, cubed (I don't salt them, the small to mediums sizes work well for me without that step.)
4 - 6 medium zuchinni, chunked
1 - 2 bell peppers, chopped
1 tablespoon dried oregano (if using fresh, use 1/4 cup and add near the end of cooking time)
a lot of freshly ground black pepper
1/2 teaspoon red pepper flakes (this amount won't make it hot, just wakes things up)
1 28 oz can tomatoes, broken up, + 1 can full of water (or make that part red wine if you like a richer flavor)
1 6 ounce can tomato paste
1 16 ounce can artichoke hearts, quartered (use canned in water, not oil)
1 can black olives (I cut the olives in half so there is more per bite, my silly preference)

Let is all simmer covered for about 30 minutes or more, uncover and let it cook down for another 20 minutes or so.
Serve over pasta or rice.