Crock Pot Mediterranean Stew |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 10 |
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stolen from the Tucson Community-Supported Agriculture newsletter; placed here for safe-keeping! Ingredients:
1 butternut squash (peeled, seeded, cubed) |
2 cups eggplants (cubed) |
2 cups zucchini (cubed) |
10 ounces frozen okra (thawed) |
8 ounces tomato sauce |
1 onion (chopped) |
1 carrot (sliced) |
1/2 cup vegetable broth |
1/3 cup raisins |
1 garlic clove (chopped) |
1/2 teaspoon cumin |
1/2 teaspoon turmeric |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon cinnamon |
1/4 teaspoon paprika |
Directions:
1. Throw it all in a crock pot and cook on low for 7 - 9 hours!
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