Crock Pot Mediterranean Stew

stolen from the Tucson Community-Supported Agriculture newsletter; placed here for safe-keeping!

• Ready In: 9 hrs 30 mins
• Serves: 10

Ingredients

• 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

Directions

1. Throw it all in a crock pot and cook on low for 7 - 9 hours!