Hawaiian Slow Cooker Mediterranean Stew Recipe

A nice hearty stew that is wicked easy.

Slow Cooker Mediterranean Stew


  • 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.

For more delicious hawaiian Recipes visit here@  Hawaiian Slow Cooker Recipes


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