Name: Egyptian Red Stew
Ingredients: 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 teaspoon sweet basil; a few threads of saffron, or 1/2 teaspoon american saffron; 28 ounce can plum tomatoes, chopped; 1 can garbanzo beans.; 2 cup filtered water; 2 garlic cloves, pressed

Egyptian Red Stew

Ingredients

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 ounces can plum tomatoes, chopped
1 can garbanzo beans.
2 cups filtered water
2 garlic cloves, pressed

Instructions

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.