* Crossposted from: Gourmet Cooking
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fragrant Vegetable Stew
 Categories: Indian, Vegetables, Vegetarian, Stews
      Yield: 8 Servings
 
      2 tb Olive oil
      1 tb Bengali 5-spice
           -- (panch puran)
      1 ts Turmeric
    1/4 ts Crushed red chili flakes
      1 c  Chopped red onion
      4    Garlic cloves; minced
      2 c  Shredded green cabbage
      3 c  Cubed zucchini
           -- (about 1/4" thick)
      1    Whole Japanese eggplant
           -- sliced 1/2" thick
      2 c  Cooked chickpeas
           -- with liquid reserved
      2 c  Tomato sauce
      2 tb Tomato paste
    1/2 ts Sea salt
 
  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
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Vegetable Stew
 Categories: Main dish, Greek, Vegetarian
      Yield: 4 Servings
 
      2 md Zucchini, sliced
      1 md Eggplant, sliced & peeled
      2 md Onions, sliced
    1/2 lb Small okra, stemmed
      1 c  Green beans, halved
      1 lg Potato, thinly sliced
      4 md Tomatoes, peeled & sliced
           Olive oil
      2 tb Fresh basil leaves
      2 ea Garlic cloves, minced
           Salt & pepper
 
  Preheat oven to 350F.  In a deep casserole make a layer of each
  vegetable. Dribble a little oil over each layer & sprinkle lightly
  with garlic & basil, salt & pepper. Layer in any order but have
  potatoes in the middle & end with tomatoes.
  
  Bake covered for 1 1/2 hours basting once or twice. If vegetables are
  too watery, bake uncovered for the last 10 minutes.
  
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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