Eggplant and Pumpkin Stew

    Eggplant and Pumpkin Stew

    36saves
    10hours30min


    119 people made this

    A hearty vegetarian stew with pumpkin, zucchini, eggplant and okra. Set it up in the slow cooker in the morning and it will be ready for dinner.

    Ingredients
    Serves: 10 

    • 1 butternut pumpkin - peeled, seeded and cubed
    • 2 cups cubed eggplant, with peel (about one medium eggplant)
    • 2 cups cubed zucchini (about 3 zucchini)
    • 1 (315g) packet frozen okra, thawed
    • 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

    Directions
    Preparation:30min  ›  Cook:10hours  ›  Ready in:10hours30min 

    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.

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    Reviews (1)

    1

    Didnt have Okra, so used more zucchini. Also added a touch of ceyenne pepper for added spice. - 27 May 2013

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