|Olive oil||4 Teaspoon|
|Yellow onion||1 Large, diced|
|Garlic||3 Clove (15 gm), minced|
|Eggplant||6 Ounce, cut into 1/2 inch cubes but not peeled (1 Small Eggplant)|
|Sweet red pepper||6 Ounce, cored, seeded, and cut into 1/2 inch squares|
|Yellow squash||1 Small|
|Ground coriander||1 1⁄4 Cup (20 tbs) (1 Cup 3/4 Teaspoon)|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Salt||1⁄4 Teaspoon (To Taste)|
|Canned low sodium tomatoes||14 1⁄2 Ounce (1 Can)|
|Cider vinegar||2 Tablespoon|
|Cooked pinto beans/Cooked kidney beans||2 Cup (32 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped almonds||2 Tablespoon|
1 ln a 5 quart Dutch oven or large heavy saucepan, heat 2 teaspoons of the oil over moderate heat.
Add the onion and garlic and saute, stirring frequently, for 6 minutes or until the onion is golden.
Add the remaining 2 teaspoons of oil, the eggplant, red pepper, and squash; cook, stirring, for2 minutes.
Lower the heat, cover, and cook for 1 0 minutes or until all the vegetables are tender.
2 Stir in the coriander, chili powder, cumin, salt, tomatoes, and vinegar if using, and cook over moderate heat, stirring occasionally, for 7 minutes or until thickened.
Stir in the beans, raisins, and almonds if desired, and cook 5 minutes longer.