Ingredients: 1 medium eggplant, cut into 1-in. cubes 6 small onions, quartered 4 garlic cloves, minced 1 tablespoon live oil 1 tsp. ground cinnamon 3/4 tsp. ground cumin 1/4 tsp. ground turmeric 1/4 tsp. ground cloves 1/4 tsp. black pepper 1/8 tsp. 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 oz. can garbanzo beans, drained, rinsed 15 oz. can red kidney beans, drained, rinsed 4 cs. roasted vegetable stock 2 tbsps. parsley, minced

Recipe Info Category: Stews Rating: 3 Contributor: Lexie Baker

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.