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Slow Cooker Mediterranean Stew
butternut squash - peeled, seeded, and cubed
1.0
whole
cubed eggplant, with peel
2.0
cup(s)
frozen okra, thawed
10.0
ounce(s)
Tomato sauce
8.0
ounce(s)
Tomatoes, diced
1.0
whole
Vegetable broth
0.5
cup(s)
Garlic, minced
1.0
teaspoon(s)
Ground Cumin
0.5
teaspoon(s)
ground turmeric
0.5
teaspoon(s)
crushed red pepper
0.25
teaspoon(s)
cinnamon, ground
0.25
teaspoon(s)
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.