Mediterranean Stew

2 cups unpeeled eggplant, cut into 1-inch cubes

2 cups sliced zucchini

1 can (about 15 ounces) chickpeas, rinsed and drained

1 package (10 ounces) frozen cut okra

1 can (8 ounces) tomato sauce

1 cup chopped onion

1 medium tomato, chopped

1 medium carrot, thinly sliced

1/2 cup reduced-sodium vegetable broth

1/3 cup raisins

1 clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 to 1/2 teaspoon ground red pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon paprika

6 to 8 cups hot cooked couscous or rice

Fresh parsley