Hawaiian Slow Cooker Mediterranean Stew Recipe

A nice hearty stew that is wicked easy.

Ingredients

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

Cooking Process:

Prep: 30m | Cook: 10h | Ready In: 10h 30m

• 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 on Low for 8 to 10 hours, or until vegetables are tender.

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