
Slow Cooker Mediterranean Stew
Ingredients
- 1 butternut squash peeled, seeded, and cubed
- 2 cups cubed eggplant with peel
- 2 cups cubed zucchini
- 1 (10 ounces) package frozen okra thawed
- 1 (8 ounces) can tomato sauce
- 1 cup onion chopped
- 1 ripe tomato chopped
- 1 carrot sliced thin
- 1/2 cup vegetable broth
- 1/3 cup raisins
- 1 clove garlic chopped
- 1/2 tbsp ground cumin
- 1/2 tbsp ground turmeric
- 1/4 tbsp red pepper crushed
- 1/4 tbsp ground cinnamon
- 1/4 tbsp paprika
Notes
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.
Cover, and cook it on Low for 8 to 10 hours, or until vegetables are tender.
Nutrition Facts (Per Serving): Calories 262, Carbohydrates 21g, Protein 34g, Fat 4g
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