- 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
- 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.
04/02/2017
recipepes.com
Slow Cooker Mediterranean Stew, recipe
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455 calories
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