- 2 teaspoons vegetable oil
- 2 cups onion, chopped
- 2 cloves garlic, crushed
- 1 cup carrots, sliced 1/8 ” thick
- 1 large green bell pepper, cut 1/4 inch thick
- 1 teaspoon cumin, ground
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 3/4 cup water
- 4 cups eggplant, peeled, cubed 1/4″
- 14 1/2 ounces tomatoes, chopped
- 1/2 cup raisins
- 1 can garbanzo beans, rinsed and drained
1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, bell peppers, spices, and 1/4 cup of the water. Cook, stirring occasionally, 5 minutes.
2. Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking.