Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Moroccan Vegetable Stew Followup-To: rec.food.cooking Date: 23 Jan 2000 16:01:14 GMT Organization: attcanada.net Lines: 40 Approved: phill@rt66.com Message-ID: <00c501a8f728$8b3cfaa0$0fa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39070 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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.