Butternut (or acorn) squash, eggplant, zucchini, okra and carrots are the heart of this stew, slow cooked with tomato sauce, vegetable broth and raisins. Excellent served over rice or couscous.
Photo by: CHIRSTEN924
Posted: Aug. 15, 2005
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Photo by: LetyPat
Posted: Aug. 20, 2007
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