Instructions: 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.

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