Slow-Cooker Moroccan Eggplant Stew

With the arrival of the cooler weather slow-cookers are making their way back into everyone’s kitchen.  For those of you who aren’t very familiar with a slow-cooker you are going to love this recipe and for those who use theirs frequently this is bound to become one of your “go-to” recipes this winter because it’s easy and loaded with good nutrition – perfect for a hungry family!

Slow-Cooker Moroccan Eggplant Stew

Time: 30 min prep + 10 hours cook             Serves: 6

1 butternut pumpkin – peeled, seeded and cubed
2 cups cubed eggplant, with peel (about one medium eggplant)
2 cups cubed zucchini (about 3 zucchinis)
30 (315g) okra
250g tomato puree
1 cup chopped onion
1 ripe tomato, chopped
1 carrot, sliced thin
1/2 cup (125ml) vegetable stock
1/3 cup (60g) raisins
1 clove garlic, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon chilli flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
Wholemeal cous cous, to serve (optional)


  1. In a slow cooker, combine butternut pumpkin, eggplant, zucchini, okra, tomato puree, onion, tomato, carrot, stock, raisins and garlic. Season with cumin, turmeric, chilli flakes, cinnamon and paprika.
  2. Cover and cook on Low for 8 to 10 hours, or until vegetables are tender.
  3. If using cous cous, cook as per package directions. Serve stew over cous cous.

Enjoy and Happy Cooking!



Based on this recipe from


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