A fragrant mix of vegetables, chickpeas, and Mediterranean herbs, slow-cooked in tomato broth. Healthy and flavorful with a touch of olive oil and lemon.

Ingredients

• 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

Directions

1. 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.
2. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.