Middle Eastern Vegetable Stew


Makes 6 servings


1/4 cup olive oil
3 cups (12 ounces) sliced zucchini
2 cups (6 ounces) cubed peeled eggplant
2 cups (8 ounces) sliced quartered sweet potatoes
1-1/2 cups cubed peeled butternut squash (optional)
1 can (28 ounces) crushed tomatoes in purée
1 cup drained garbanzo beans
1/2 cup raisins or currants (optional)
1-1/2 teaspoons ground cinnamon
1 teaspoon grated orange peel
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 to 1/2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
Hot cooked brown rice or whole wheat couscous (optional)


  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.

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