Slow Cooker Mediterranean Stew

Rated:

Submitted By: BROMFIELD

Photo By: LetyPat

Prep Time: 30 Minutes

Cook Time: 10 Hours

Ready In: 10 Hours 30 Minutes

Servings: 10

"Butternut (or acorn) squash, eggplant, zucchini, okra and carrots are the heart of this stew, slow cooked with tomato sauce, vegetable broth and raisins. Excellent served over rice or couscous."

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

DIRECTIONS:

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.

FOOTNOTES:

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection. [http://crockpot.allrecipes.com/]

Nutrition

Information

Servings Per Recipe: 10

Calories: 122

Amount Per Serving

- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 157mg

Amount Per Serving

- Total Carbs: 30.6g
- Dietary Fiber: 7.8g
- Protein: 3.4g

Printed from Allrecipes.com 10/2/2012

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=21302&origin=detail&&Servings=10

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