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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: "Dancer^"
Servings: 8
1 medium eggplant, cut into 1 inch cubes
6 small onions, quartered
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cinnamon
¾ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cloves
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
3 cups. tomatoes, seeded, chopped
3 medium zucchini, sliced
2 medium sweet potatoes, peeled, cut into ¾ inch pieces
1 green bell pepper, cut into ¾ inch pieces
1 cup celery, sliced
15 ounce can garbanzo beans, drained, rinsed
15 ounce can red kidney beans, drained, rinsed
4 cups roasted vegetable stock
2 tablespoon parsley, minced
In Dutch oven, sauté eggplant, onion and garlic in oil 3 to 4 minutes. Stir in spices and both kinds of pepper. Cook 2 minutes longer. Add remaining ingredients, except parsley. Bring to boil, reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Stir in parsley and serve.