Name: Slow Cooker Mediterranean Stew
Prep time: 15 min
Cook time: 15 min
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

Slow Cooker Mediterranean Stew

James Pucos

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 262 kcal

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

Keyword Mediterranean Stew