Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil -- (about 1/4" thick)
1 tb Bengali 5-spice 1 Whole Japanese eggplant
-- (panch puran) -- sliced 1/2" thick
1 ts Turmeric 2 c Cooked chickpeas
1/4 ts Crushed red chili flakes -- with liquid reserved
1 c Chopped red onion 2 c Tomato sauce
4 Garlic cloves; minced 2 tb Tomato paste
2 c Shredded green cabbage 1/2 ts Sea salt
3 c Cubed zucchini

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of
vegetables is wonderful with basmati rice.

DIRECTIONS: =========== In a large saucepan, saute Bengali 5-spice in
oil until fragrant and popping.

Add turmeric and chili, and saute for 2 minutes.

Stir in onion, garlic and cabbage and cook until soft.

Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid.
Cook over medium heat for 10 minutes.

Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.

Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg
chol, 69 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias

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