1 med. size squash (1/2 lb.)
1 med. size eggplant (1/2 lb.)
2 lg. potatoes, peeled and cubed in 1 1/2 inch pieces
1 green bell pepper
1 sm. carrot
2 med. onions, sliced
1 c. chopped celery
1/2 c. oil
3 tomatoes, peeled and blanched
1 c. canned chick peas
1 tsp. salt
1/2 tsp. black pepper
1 tsp. allspice
1 tbsp. tomato paste
2 1/2 c. water

Fry onions in oil. Peel and cube remaining vegetables into 1 1/2 inch cubes. Put eggplant, squash, potatoes, pepper, carrot, celery, and onions and oil in a baking dish. Add chick peas. Stir together and add seasoning. Dilute tomato paste in water. Pour over vegetables. Bake at 375 degrees for 30-40 minutes.