MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Vegetables, Vegetarian, stews
       Yield: 8 servings
       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