Moroccan Vegetables

Ingredients:

• Cabbage, chopped (small)
• Carrots, sliced (1 lb.)
• Onion, diced (lg.)
• Eggplant, peeled and cubed (med.)
• Tomato, diced (lg.)
• Butternut Squash, peeled and cubed (.5 lg.)
• Great Northern Beans (15 oz. can)
• Raisins (.5 cups)
• Butter (2 tbsp.)
• Turmeric (1.5 tsp.)
• Cinnamon (.5 tsp.)
• Ginger, ground (.5 tsp.)
• Allspice (.25 tsp.)
• Salt (1 tsp.)

Directions:

1. Saute Onions in Butter.
2. Add Cabbage and cook until soft.
3. Add Eggplant and cook until soft.
4. Stir in Turmeric, Cinnamon, Ginger, Allspice, and water as needed. Bring to a boil.
5. Add Carrots, Squash, Tomatoes, and Salt.
6. Cook covered until veggies are soft.  Approximately 40 minutes.
7. Add Beans and Raisins and simmer for 20 minutes.