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Uzbekistan: Dimlama (Vegetable Stew)

4 Tablespoons Olive Oil
2 Large Onion — Chopped
2 Medium Carrot — Chopped
1 Medium Turnip — Chopped
1 Medium Bell Pepper — Chopped
2 Medium Yellow Squash — Chopped
1 Small Eggplant — Peeled And Chopped
1 Can Tomatoes — Chopped
Salt And Pepper — To Taste
Cayenne — To Taste
1/2 Teaspoon Cumin Seed
1/2 Teaspoon Cumin
2 Tablespoons Parsley — Chopped
2 Tablespoons Cilantro — Chopped
2 Cups Chicken Broth
Directions Saute onion in oil for 5 minutes. Add carrots, turnip, pepper, squash, and eggplant. Saute for 5 minutes. Add tomatoes, salt, pepper, cayenne, cumin seed, cumin and broth. Stir well and simmer on low heat for 45 minutes. Sprinkle with parsley and cilantro and serve.

Serves 4

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