Slow Cooker Mediterranean Vegetable Stew

If you want to use this recipe, but have it done in a smaller amount of time, just use a regular pot.

• Ready In: 9 hrs 5 mins
• Serves: 8

Ingredients

• 1  butternut squash, peeled, seeded and cubed
• 2  cups  cubed eggplants
• 2  cups  cubed zucchini
• 1 (10 ounce) package frozen okra, thawed
• 1 (8 ounce) can tomato sauce
• 1  cup  chopped onion
• 1  ripe tomatoes
• 1  carrot, sliced thin
• 1⁄2 cup vegetable broth
• 1⁄3 cup raisins
• 1  garlic clove
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon paprika

Directions

1. In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika.
2. Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.