Prep 30 mins
Cook 9 hrs
stolen from the Tucson Community-Supported Agriculture newsletter; placed here for safe-keeping!
Make and share this Crock Pot Mediterranean Stew recipe from Food.com.
- 1 butternut squash (peeled, seeded, cubed)
- 2 cups eggplants (cubed)
- 2 cups zucchini (cubed)
- 10 ounces frozen okra (thawed)
- 8 ounces tomato sauce
- 1 onion (chopped)
- 1 carrot (sliced)
- 1⁄2 cup vegetable broth
- 1⁄3 cup raisins
- 1 garlic clove (chopped)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon paprika
- Throw it all in a crock pot and cook on low for 7 - 9 hours!
This was OK. I really wanted to like it. Takes a lot of time to cut up a Butternut squash and I'm looking for healthy/yummy vegetarian dishes that I can serve occasionally to my "Where's the Meat?" family. The spices are nice... I wonder if I cooked it too long. I know that is sometimes a problem with crockpot cooking taking the flavor out from overcooking. Disenclined to make it again but am eating the leftovers.
I really enjoyed the stew, though once again one of my brothers was complaining about the lack of meat. No matter, his loss. Just means more stew for me! I couldn't find okra (not a very easy to find ingredient out west), so I used green beans instead. I also found that it needed salt, to help bring out the flavors a bit more.
I loved this stew. The seasonings were perfect, just a hint of cinnamon. And the addition of raisins worked so well. I don't like okra so I used 1/2-cup peas instead. It's a five-star recipe even with peas. Great vegetarian meal.