Slow Cooker Mediterranean Stew

Name: Slow Cooker Mediterranean Stew
Total time: 510
Yield: 10
Ingredients: 1 butternut squash - peeled, seeded, and cubed; 2 cups cubed eggplant, with peel; 2 cups cubed zucchini; 1 (10 ounce) package frozen okra, thawed; 1 (8 ounce) can tomato sauce; 1 cup chopped onion; 1 ripe tomato, chopped; 1 carrot, sliced thin; 0.5 cup vegetable broth; 0.33333334326744 cup raisins; 1 clove garlic, chopped; 0.5 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 0.25 teaspoon crushed red pepper; 0.25 teaspoon ground cinnamon; 0.25 teaspoon paprika

Recipe by BROMFIELD from allrecipes.com

Dinner 9 Hr. 30 Mins.

Ingredients

10 servings

•

1 butternut squash - peeled, seeded, and cubed
•

2 cups cubed eggplant, with peel
•

2 cups cubed zucchini
•

1 (10 ounce) package frozen okra, thawed
•

1 (8 ounce) can tomato sauce
•

1 cup chopped onion
•

1 ripe tomato, chopped
•

1 carrot, sliced thin

•

0.5 cup vegetable broth
•

0.33333334326744 cup raisins
•

1 clove garlic, chopped
•

0.5 teaspoon ground cumin
•

0.5 teaspoon ground turmeric
•

0.25 teaspoon crushed red pepper
•

0.25 teaspoon ground cinnamon
•

0.25 teaspoon paprika

Instructions

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.
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.