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Slow Cooker Mediterranean Vegetable Stew

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PREP TIME
30 min
COOKING TIME
480 min
TOTAL TIME
510 min
SERVINGS
10 servings
Dinner European
Slow Cooker Mediterranean Vegetable Stew
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
Instructions
1
In a slow cooker, merge the butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Add a pinch of cumin, turmeric, red pepper, cinnamon, and paprika to give it a unique flavor. Seal the lid, and let it simmer on Low for 8 to 10 hours, or until all the vegetables are tender and soft.