1 c Chopped onions
1 lg Garlic clove, pressed
2 tb Minced chilies
3 tb Olive oil
1/2 ts Ground cinnamon
1/4 ts Ground cloves
4 sm Potatoes, cubed
3 c Drained canned tomatoes,
–chopped 2 c Cut green beans
1 sm Zucchini, sliced
2 c Corn
1 tb Cilantro
Salt In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes. Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered. Stir in tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini & corn. Simmer, covered on low heat till the vegetables are tender. If the stew seems too dry, add some tomato juice or water. Add cilantro & salt to taste. Serve with cornbread. “Sundays at Moosewood Restaurant Cookbook”