See Also: Middle Eastern Vegetable Stew(recipes)
Middle Eastern Lamb Stew(recipes)
Middle Eastern Grilled Vegetable Wraps(recipes)
Middle Eastern Vegetable Grain Burgers(recipes)
Middle Eastern Lentil Soup(recipes)
Spicy Vegetable Stew(recipes)
Langoustines with summer vegetable stew(recipes)
Garden Vegetable Tabbouleh Stew(recipes)
Pork and Vegetable Stew with Noodles(recipes)
Italian Sausage and Vegetable Stew(recipes)

Middle Eastern Vegetable Stew (recipes)




Yield: Makes 6 servings



Ingredients:



1/4cup olive oil

3cups (12 ounces) sliced zucchini

2cups (6 ounces) cubed peeled eggplant

2cups (8 ounces) sliced quartered sweet potatoes

1-1/2cups cubed peeled butternut squash (optional)

1can (28 ounces) crushed tomatoes in purée

1cup drained garbanzo beans

1/2cup raisins or currants (optional)

1-1/2teaspoons ground cinnamon

1teaspoon grated orange peel

3/4to 1 teaspoon ground cumin

1/2teaspoon salt

1/2teaspoon paprika

1/4to 1/2 teaspoon ground red pepper

1/8teaspoon ground cardamom

Hot cooked brown rice or whole wheat couscous (optional)









Preparation:





1.Heat oil in 5-quart Dutch oven over medium heat. Cook and stir zucchini, eggplant, sweet potatoes and butternut squash 5 to 10 minutes until vegetables are slightly soft. Stir in tomatoes, garbanzo beans, raisins, cinnamon, orange peel, cumin, salt, paprika, ground red pepper and cardamom.2.Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes or until vegetables are tender. If sauce becomes too thick, thin with tomato sauce or water. Serve over rice.