Egyptian Red Stew
1/2 cup water
1/2 tablespoon olive oil
1 red pepper, coarsely chopped
1 onion, chopped
1 eggplant, peeled and chopped
2 green chiles, sliced
1/2 head cauliflower, coarsely chopped
1/2 tablespoon each: coriander and cardamom powder
1/2 teaspoon curry powder
2 teaspoons sweet basil
a few threads of saffron, or 1/2 teaspoon american saffron
28 oz can plum tomatoes, chopped
1 can garbanzo beans.
2 cups filtered water
2 garlic cloves, pressed
Saute first 5 veggies in water/oil mixutre, in a large cast-iron
or stainless steel soup pot, stirring for 5 minutes or so.
Add spices, stir to coat evenly then add remaining ingredients
except garlic. Simmer covered for 15 minutes.
Stir in garlic. Simmer a few minutes longer before serving.
Can be served on its own, or with rice.