Friday, May 4, 2007

Mediterranean Stew

I was happy to get to make this as it is good for vegetarians and goes in the crock pot so you can put everything in before work and come home and have it done. I served this in day-old ciabatta rolls that I picked up at the store. You could easily use pumpernickel or some other type of bread bowl or just a regular bowl. I also topped mine with feta to add a nice tang. I think I might try to do this again and put the feta on top and set the bread bowl in the broiler to melt the cheese just a bit. This stew lends itself well to adding meat if so desired.

Mediterranean Stew

1 butternut squash, peeled, seeded and cubed
2 cups cubed eggplant with peel, salted and drained
1 cup zucchini
1 10 oz. package frozen okra
1 14 oz. can crushed tomatoes
1 cup chopped onion
1 14 oz. can chickpeas, drained
1 carrot, sliced
1/3 cup raisins
1 bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 cup dry red wine
1/2 cup vegetable stock (Try to find stock not broth.)
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp crushed red pepper
1/4 tsp ground cinnamon
1/4 tsp paprika

1- In a slow cooker, combine the first 10 ingredients.
2- In a bowl, combine the remaining 8 ingredients.
3- Add the spice/liquid mixture to the slow cooker and stir to combine.
4- Cover and cook on low for 8 hours or until vegetables are tender.

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