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