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Moraccan Vegetable Stew




Source of Recipe


Fun Fast Fab Food Group; compliments of Kathy Lewis






List of Ingredients



• 1 med. eggplant, cubed
  
• 2 -3 med. onions, chopped
  
• 4 cloves garlic, minced
  
• 2 Tbs. olive oil
  
• 1 tsp. cinnamon
  
• 3/4 tsp. tumeric
  
• 1/4 tsp. ground cloves
  
• cayenne pepper to taste
  
• 1/4 tsp. black pepper
  
• 3 parsnips, peeled and sliced
  
• 3 c. chopped tomatoes
  
• 3 med. zucchini, sliced
  
• 2 med. sweet potatoes, cubed
  
• 1 green pepper, seeded, cut into 1/2" pieces
  
• 1 c. celery, sliced
  
• 1 can (15 oz.) kidney beans, drained
  
• 1 can (15 oz.) garbanzo beans, drained
  
• 1/2 c. vegetable broth
  
• 2 Tbs. parsley
  






Instructions



1. Saute onions and garlic in oil in a LARGE pot until soft. Add eggplant and saute until eggplant begins to brown. Stip in spices and cook for 2 min.
   
2. Add remaining ingediaents except zucchini and parsley. Cover and cook 15 min.
   
3. Add parsley and zucchini. Cook 5 - 10 minutes, until vegetables are tender.
   






Final Comments


Serves 6