Slow Cooker Mediterranean Stew Recipe -
Slow Cooker Mediterranean Stew Recipe
  • READY IN 10+ hrs

Slow Cooker Mediterranean Stew

Recipe by  

"A nice hearty stew that is wicked easy."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 hrs

    10 hrs 30 mins


  1. In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
  2. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2004

This was very good. However I made a few changes: rather than tomato sauce and a fresh tomato I used canned diced tomatoes; I substituted the broth with 1/4 to 1/2 cup white wine and I used green beans instead of okra.

Most Helpful Critical Review
Jan 24, 2006

I have, what I think is, an avg size crock pot. I ended up leaving out 1/3 of the squash, 1/2 the okra and some eggplant to fit it all in! Definitely different. A good way to cook eggplant. I served it w/gnocci (potato pasta). My husband liked it, I thought the seasonings were off - and I love all those in the receipe. We had left overs, so the next day made Couscous and made a veggi burrito w/the stew, cheese, couscous and Louisiana hot sauce - Now THAT was GOOD!!!! A good, very healthy receipe, but you'll probably need to make little changes for it to suit your taste.

Oct 12, 2004

You know, I really think this is D-lish. I am not a big okra fan so I just left it out. The flavors are awesome and I added a few more raisins than what the recipe called for. For those other reviewers that didn't like the taste, you have to remember, this is MEDITERRANEAN stew, not AMERICAN stew. If you don't like ethnic foods- you won't like this but for those who can appreciate the flavors, it's awesome. I would definitely make this again.

Nov 02, 2003

I served this for my vegetarian guests for Thanksgiving. It was a perfect companion for other fall dishes. The color and aroma are great. I'll only cook it for 8 hours next time and will add more garlic.

Oct 05, 2009

I actually followed the recipe exactly and really liked it. I brought some in to work and three people asked me for the recipe. I agree, though, that the cooking time should be reduced. I wouldn't recommend omitting the squash, the cumin, or the tumeric, since that is what gives the recipe its unique sweet/spicy mediterranean taste.

Jan 22, 2003

I only gave this recipe a 4 star rating because my hubby really liked it. I did not. 10 Hours in my slow cooker was way too long and 8 might have been more like it. I'll only make this again if hubby requests it which is unlikely unless I mention it to him. ;-)

Oct 11, 2004

Love the smell. I used an carrots, butternut squash & spag. squash and increased all the spices with a touch of salt. Also, served over brown rice with garbonzo beans. Next time I'll only do 4 hours on high. Thanks.

Oct 01, 2003

This was incredibly tasty and easy. Just a lot of chopping the night before, then coming home to a yummy smelling apartment. Sadly, this can only really be made in the Fall. I'll definitely make it at least one more time before the season is through. My boyfriend and I both thought this dish was wonderfully full of Fall veggie flavor with the raisins being a great touch. I cooked it for 9 hours, and I would probably try to cook it a little less (8 1/2) next time.


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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