Subject: Moroccan Vegetable Stew
From: "Dancer^" <[email-masked]>
Date: 23 Jan 2000 16:01:14 GMT
Newsgroups: rec.food.recipes

Low-Fat Moroccan Vegetable Stew (high fiber)

1 medium eggplant, cut into 1-in. cubes
6 small onions, quartered
4 garlic cloves, minced
1 Tbsp. olive 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 cups. 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 cup celery, sliced
15 oz. can garbanzo beans, drained, rinsed
15 oz. can red kidney beans, drained, rinsed
4 cups. roasted vegetable stock
2 Tbsp. parsley, minced  .

In Dutch oven, saute 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

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