3 eggplant potato and chickpea stew Recipes

eggplant, cut into 1 inch pieces (can be unpeeled or peeled ), zucchini , cut into 3/4 inch pieces, salt, olive oil, divided, red onion , cut into 1/4 inch pieces, celery ribs, cut into 1/4 inch slices, red bell pepper , cut into 3/4 inch pieces, garlic, minced, dry red wine, tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped), red potatoes, peeled and cut into 3/4 inch pieces, chickpeas, drained and rinsed, chopped fresh basil, balsamic vinegar

onion, chopped into 1/2 inch dice, garlic cloves, minced, turmeric, cinnamon, curry powder, ground cumin, ground nutmeg, crushed red pepper flakes, salt, fresh ground black pepper, sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 lb), red bell pepper, seeded and chopped into 1 inch pieces, eggplant, peeled and chopped into 1 inch cubes, vegetable broth or 3/4 cup chicken broth, canned chickpeas , also known as garbanzo beans, drained, diced tomatoes, undrained, chopped fresh cilantro leaves (to garnish )