Slow Cooker Mediterranean Vegetable Stew - cooking recipe

Ingredients

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

Preparation

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.
Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.