Fragrant Vegetable Stew Jhalfaraazi

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