1 medium eggplant, cut into 1-in. cubes
6 small onions, quartered
4 garlic cloves, minced
1 tablespoon live oil
1 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 cs. tomatoes, seeded, chopped
3 medium zucchini, sliced
2 medium sweet potatoes, peeled, cut into 3/4-in. pieces
1 green bell pepper, cut into 3/4-in. pieces
1 c. celery, sliced
15 ounce can garbanzo beans, drained, rinsed
15 ounce can red kidney beans, drained, rinsed
4 cs. roasted vegetable stock
2 tbsps. 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.
Makes 8 servings.
Calories…..340…..Fat…..7 g…..Carbs…..54 g…..Sodium…..457 mg…..Fiber…..9 g