Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      tablespoon    bengali 5-spice -- (panch puran)
   1      teaspoon      turmeric
     1/4  teaspoon      crushed red chili flakes
   1      cup           chopped red onion
   4      cloves        garlic -- minced
   2      cups          shredded green cabbage
   3      cups          zucchini -- cut in 1/4" cubes
   1      whole         japanese eggplant -- sliced 1/2" thick
   2      cups          cooked chickpeas -- (with liquid
                        -- reserved)
   2      cups          tomato sauce
   2      tablespoons   tomato paste
     1/2  teaspoon      sea salt

Preparation:

Perfumed with Bengali 5-spice (panch puran), this tasty melange of vegetables is wonderful with Basmati rice. In a large saucepan, saut‚ Bengali 5-spice in oil until fragrant and popping. Add turmeric and chili, and saut‚ for 2 minutes. Stir in onion, garlic and cabbage and cook until soft. Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid. Cook over medium heat for 10 minutes. Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.