Moroccan Vegetable Stew:

Saute 1 c. chopped onions, 1 c. sliced celery, 1 medium sweet red pepper sliced & 4 minced cloves garlic 5 minutes or until tender.

Stir in: 1 T flour, 1 t cinnamon, 1/2 t curry powder, 1/2 t ground cumin, 1/4 t ground cloves, 1/4 t turmeric, 1/4 t ground red pepper; cook and stir over low heat 2 minutes.

Stir in 1 small eggplant, cubed, 1/2 squash (I used red Kuri but it calls for butternut) peeled and cubed, 4 tomatoes coarsely chopped, 1/2 cup broth. Bring to a boil over high heat, reduce heat to low, cover and simmer 10 minutes.

Stir in 1-2 cups small whole okra, stems trimmed; 1/4 cup raisins; 1/4 cup toasted almonds or pine nuts. Simmer 10-15 minutes, until okra is tender. Season to taste with salt & black pepper, serve with rice or couscous.

It takes less time than it sounds like, I think I did the whole thing in about 1/2 hour during naps.