Slow Cooker Mediterranean Stew
Description
Butternut (or acorn) squash, eggplant, zucchini, okra and carrots are the heart of this crockpot vegetable stew, slow cooked with tomato sauce, vegetable broth and raisins. Excellent served over rice or couscous.
Ingredients
•
1 butternut squash - peeled, seeded, and cubed
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2 cups cubed eggplant, with peel
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2 cups cubed zucchini
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1 (10 ounce) package frozen okra, thawed
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1 (8 ounce) can tomato sauce
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1 cup chopped onion
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1 ripe tomato, chopped
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1 carrot, sliced thin
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1/2 cup vegetable broth
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1/3 cup raisins
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1 clove garlic, chopped
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1/2 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1/4 teaspoon crushed red pepper
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1/4 teaspoon ground cinnamon
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1/4 teaspoon paprika
Directions
1
In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
2
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.