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)
- 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.
- Cover and cook on Low for 8 to 10 hours, or until vegetables are tender.
- If using cous cous, cook as per package directions. Serve stew over cous cous.
Enjoy and Happy Cooking!
Based on this recipe from Allrecipes.com.au