Slow Cooker Mediterranean Stew Recipe

Ingredients
<br>- 1 butternut squash - peeled, seeded, and cubed
<br>- 2 cups cubed eggplant, with peel
<br>- 2 cups cubed zucchini
<br>- 1 (10 ounce) package frozen okra, thawed
<br>- 1 (8 ounce) can tomato sauce
<br>- 1 cup chopped onion
<br>- 1 ripe tomato, chopped
<br>- 1 carrot, sliced thin
<br>- 1/2 cup vegetable broth
<br>- 1/3 cup raisins
<br>- 1 clove garlic, chopped
<br>- 1/2 teaspoon ground cumin
<br>- 1/2 teaspoon ground turmeric
<br>- 1/4 teaspoon crushed red pepper
<br>- 1/4 teaspoon ground cinnamon
<br>- 1/4 teaspoon paprika
<br><p></p>Directions
<br>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.
<br>step 2: Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
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Ingredients
- 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

Directions
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.

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