Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- minced
   1      clove         garlic -- minced
   1      cup           butternut squash -- peel & cube
   1      cup           eggplant -- peel & cube
   1                    carrot -- cubed
     1/2  cup           water
   1      cup           cauliflower flowerets
   1      medium        zucchini -- cubed
   3                    tomatoes -- cut in wedges
   2      stalks        celery -- cut in 1/2" slices
   1                    green pepper -- cubed
     1/2  cup           chickpeas -- cooked
   1      tablespoon    fresh parsley -- minced
   1      teaspoon      garlic
   1      teaspoon      basil
   1      teaspoon      cinnamon
   1      teaspoon      cumin
     1/4  teaspoon      cayenne
   1      teaspoon      coriander
   2      tablespoons   fresh lemon juice
     1/2  cup           figs -- chopped
                        (or dates)

Preparation:

Saute onions and garlic in water, wine, or veggie broth until they are clear and tender. Add butternut squash, eggplant and water. Cook until tender, about 15 min. Add carrots, cauliflower, zucchini, tomatoes, mushrooms, celery, green peppers, and chickpeas. Saute until veggies are tender but not overcooked. Add some more water as needed to prevent veggies from scorching. Add seasonings and figs or dates. Let stand 10 min for flavors to blend. Serve immediately. Serving Ideas : Serve over golden saffron rice.