Servings: Serves 4–6 (Makes 12 cups)
Combine parsnips, potatoes and beets in a Dutch oven or other large pot, cover with water and bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and set aside.
Heat olive oil in a large, deep sauté pan over medium-high heat. Add eggplant, onion, garlic, olives and jalapeños; reduce heat to medium and sauté until eggplant is tender, about 10 minutes.
Stir in turmeric, cumin, stock, potatoes, parsnips, beets and salt; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes.
Remove from heat. Stir in parsley and raisins; season to taste before serving.
From the September 2006 issue of O, The Oprah Magazine
We Hear You!