MEDITERRANEAN STEW

1 medium butternut or acorn squash, peeled, cut into 1-inch cubes

2 cups unpeeled eggplant, cut into 1-inch cubes
2 cups sliced zucchini
1 can chick-peas, rinsed and drained
1 pkg (10-oz) frozen cut okra
1 can (8-oz) tomato sauce
1 cup chopped onion
1 medium tomato, chopped
1 medium carrot, sliced thin
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/4 to 1/2 tsp ground red pepper
1/4 tsp ground cinnamon
1/4 tsp paprika
6 to 8 cups hot cooked couscous or rice, for serving
Fresh parsley for garnish, optional

Combine all ingredients, except couscous or rice and parsley, in a slow cooker; mix well.

Place lid on cooker and cook on low 8 to 10 hours or until vegetables are crisp tender.

Serve over the couscous or rice and garnish with parsley, if desired.

Yield: 6 to 8 servings

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