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V Mediterranean Stew
From member Emily Mahoney.
1 medium butternut squash, peeled and cubed
2 cups unpeeled eggplant, cubed
2 cups summer squash, sliced
1 can (15oz) chickpeas, rinsed and drained
10 oz cut okra
8 oz tomato sauce
1 cup chopped onion
1 medium tomato, chopped
1 medium carrot, sliced
1/2 cup vegetable broth
1/3 cup raisins
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon tumeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
Combine all ingredients in a slow cooker; mix well Cover; cook on low 8-10 hours until vegetables are crisp-tender. This would also be great served over couscous or rice.