Slow Cooker Mediterranean Stew
Ingredients1butternut 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 1ripe tomato, chopped 1carrot, sliced thin ½ cup vegetable broth ⅓ cup raisins 1 clove garlic, chopped ½ teaspoon ground cumin ½ teaspoon ground turmeric ¼ teaspoon crushed red pepper ¼ teaspoon ground cinnamon ¼ teaspoon paprika
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.
Source: Read Full Article