Japanese eggplant or 1/2 regular eggplant, cut into cubes
2
stalks celery, sliced
1
small red or green bell pepper, cut into chunks
1
teaspoon ground cinnamon
1
teaspoon coriander
1
teaspoon turmeric
1/2
teaspoon ground cumin
1/2
teaspoon ground cardamom
1/2
teaspoon salt
2
cans (14-1/2 ounces each) vegetable broth
1
can (15 ounces) chick-peas, drained
2/3
cup raisins
6
cups hot cooked rice
Prepare Spicy Hot Sauce; set aside. Heat oil in Dutch oven over medium-high heat. Add potatoes and carrot; cook and stir 5 minutes. Add onion, squash, eggplant, celery, bell pepper, spices and salt; cook and stir 3 to 5 minutes. Add broth, chick-peas and raisins; bring to a simmer. Simmer, covered, about 15 minutes or until potatoes are tender. Serve vegetable stew over rice. Serve with Spicy Hot Sauce.
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