Slow Cooker Mediterranean Stew

A nice hearty stew that is wicked easy.

Original recipe makes 10 servings

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

  • PREP

    30 mins

  • COOK

    10 hrs

  • READY IN

    10 hrs 30 mins

Directions

  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.

Nutrition

Calories: 122 kcal
Carbohydrates: 30.5 g
Cholesterol: 0 mg
Fat: 0.5 g
Fiber: 7.8 g
Protein: 3.4 g
Sodium: 157 mg

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