Ingredients

• 1 butternut squash - peeled , seeded, and cubed
• 2 cups cubed eggplant , with peel
• 2 cups cubed zucchini
• 1 , 10 ounce
• 1 , 8 ounce
• 1 cup chopped onion
• 1 ripe tomato , chopped
• 1 carrot , sliced thin
• 0.5 cups vegetable broth
• 0.33 cups raisins
• 1 clove garlic , chopped
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons crushed red pepper
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons paprika

Instructions

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

Nutrition per serving