INGREDIENTS
1 butternut squash – peeled, seeded, and cubed
2 cups cubed eggplant, with peel
2 cups cubed zucchini
1 cup chopped onion
1 ripe tomato, chopped
1/2 cup vegetable broth
1 clove garlic, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
In a slow cooker, combine butternut squash, eggplant, zucchini, onion, tomato, broth, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender
