Saute 1 sliced onion with 2 stalks chopped celery in olive oil. Add cubed eggplant, squash, other desired veggies (4–6 c. total), and salt and cook until veggies begin to soften. Add 1 large can stewed tomatoes (or several diced fresh), 1 can garbanzos (or 1 1/2 c. cooked fresh), chopped fresh chili to taste, 1 T. turmeric, and 1 t. cinnamon and a dash of wine. Simmer until everything is soft.
Thanks to the garbanzos, this works as an entree. It's very tasty with polenta and grated cheese (if you go for that sort of thing).
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