INGREDIENTS

1. 2cups dicedonions
2. 2tablespoonsolive oil
3. 3clovesgarlic, minced
4. 1fresh chili pepper, minced,seeded for a milder hot
5. 1tablespoon gratedfresh gingerroot
6. 1teaspoonground cumin
7. 1teaspoonground coriander
8. 1/2teaspoonturmeric
9. 1/2teaspoonground cinnamon
10. 1/4teaspoonground cardamom
11. 1teaspoonsalt
12. 1pinch of crumbledsaffron (optional)
13. 1cuporange juice
14. 5cups cubedeggplants, 1 inch cubes
15. 4cups cubedzucchinior yellow squashor pattypan squash
16. 1 1/2cups dicedbell peppers
17. 3cups dicedfresh tomatoes or1 (28ounce)cantomatoes, undrained
18. 1/4cup choppedfresh basil

DIRECTIONS

1. In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
2. Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
3. Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
4. Add the squash, bell peppers, tomatoes, and basil.
5. Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
6. Add a little more orange juice or water if necessary to prevent sticking.
7. Serve hot or at room temperature.
8. If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.