I found this recipe last week, on AllRecipes.com, while searching for a vegetarian slow cooker dish. I think it’s more, Mediterranean inspired, because of the spice combination. It turned out pretty good and VERY spicy (which we like), but that’s due to the amount of red pepper flakes I put in it. If you follow the recipe to a ‘T’, I don’t believe it’ll be too spicy. We’re not huge okra fans, so I used red kidney beans instead. It definitely thickened up the stew, more so, then the original recipe probably gets. But we don’t mind it 🙂 Next time I think I’ll add chickpeas instead though, and possibly a bit more liquid. Oh!! I would definitely suggest, you either cut up the eggplant larger then suggested, or check on the stew to maybe lessen the cooking time? Because by the time we had gotten to it, after 10 hours on low, the eggplant had completely disintegrated into the stew!! To me…the photo of the stew I took, makes it look more like, the Jamaican Red Bean Stew I make (minus the coconut milk) LOL If you’re interested in making this recipe, I’ve included the recipe link below…

Slow Cooker Mediterranean Stew

Bon Appetit Everyone!! 🙂