Slow Cooker Mediterranean Stew

Butternut (or acorn) squash, eggplant, zucchini, okra and carrots are the heart of this crockpot vegetable stew, slow cooked with tomato sauce, vegetable broth and raisins. Excellent served over rice or couscous.

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 122 Calories

Ingredients

• ¼ teaspoon paprika
• ⅓ cup raisins
• ¼ teaspoon ground cinnamon
• 1 cup chopped onion
• 1 (8 ounce) can tomato sauce
• ½ cup vegetable broth
• 1 clove garlic, chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 carrot, sliced thin
• ¼ teaspoon crushed red pepper
• 1 ripe tomato, chopped
• 2 cups cubed zucchini
• 1 butternut squash - peeled, seeded, and cubed
• 2 cups cubed eggplant, with peel
• 1 (10 ounce) package frozen okra, thawed

Recipe Instructions

Step 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.

Step 2

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