Slow Cooker Mediterranean Stew
Slow Cooker Mediterranean Stew
A Hearty Slow Cooker Mediterranean Stew
- 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)
- 1/2 cup vegetable broth
- 1/3 cup raisins
- 1 clove garlic (chopped)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 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.
