
Slow Cooker Mediterranean Stew

Nutrition :
233 calories,
3 stars -
based on 373 reviews
Yield : 10 servings
Ingredients
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1 butternut squash - peeled, seeded, and cubed2 cups cubed eggplant, with peel2 cups cubed zucchini1 (10 ounce) package frozen okra, thawed1 (8 ounce) can tomato sauce1 cup chopped onion1 ripe tomato, chopped1 carrot, sliced thin½ cup vegetable broth⅓ cup raisins1 clove garlic, chopped½ teaspoon ground cumin½ teaspoon ground turmeric¼ teaspoon crushed red pepper¼ teaspoon ground cinnamon¼ teaspoon paprika
Directions
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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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