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Greek Style Zucchini Eggplant Stew

Source of Recipe

justmecookin


List of Ingredients

2 cups eggplant, cubed, peeled
2 cups zucchini, cubed
2 cups mushrooms. sliced
3/4 cup onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1-1/4 cups low-sodium chicken broth
1-1/2 teaspoon all-purpose flour
additional all-purpose flour
3 tablespoon dry sherry or low-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
1 14 ounce can or jar artichoke hearts, drained
12 ounces uncooked wide egg noodles


Recipe

Generously spray large nonstick skillet or chicken cooker with cooking spray, heat over medium heat until hot. Combine eggplant and/or zucchini, mushrooms, onion, garlic, oregano, basil, thyme, broth and flour in pan. Cover and cook until vegetables are crisp tender. Stir in artichokes, cover and cook until heated through. Cook noodles according to package directions. Serve stew over noodles. Serves 6.