Slow Cooker Mediterranean Vegetable Stew

• 1 butternut squash, peeled, seeded and cubed
• 2 cups cubed eggplants
• 2 cups cubed zucchini
• 1 (10 ounce) package frozen okra, thawed
• 1 (8 ounce) can tomato sauce
• 1 cup chopped onion
• 1 ripe tomatoes
• 1 carrot, sliced thin
• 1/2 cup vegetable broth
• 1/3 cup raisins
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika

1. In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika.
2. Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.

butternut squash, eggplants, zucchini, frozen okra, tomato sauce, onion, tomatoes, carrot, vegetable broth, raisins, garlic, ground cumin, ground turmeric, red pepper, ground cinnamon, paprika

Taken from www.food.com/recipe/slow-cooker-mediterranean-vegetable-stew-13780 (may not work)