Vegetable Paella

• 2 (6 oz.) zucchini
• 2 medium size tomatoes
• 1 small eggplant (1 lb.)
• 1 medium size onion
• 1 (8 oz.) pkg. mushrooms
• shortening
• 3 (13 3/4 oz.) cans chicken broth
• 1 (16 oz.) pkg. parboiled rice
• 1 (9 oz.) pkg. frozen artichoke hearts
• 1/2 tsp. crushed saffron threads or turmeric
• 1 (15 to 19 oz.) can garbanzo beans, drained
• 1 (10 oz.) pkg. frozen peas
• 1/2 (3 oz.) jar pimento stuffed olives, drained

1. About 1 1/2 hours before serving, cut zucchini into 1 1/2-inch chunks; cut tomatoes into 3/4-inch pieces.
2. Slice eggplant lengthwise in half, then cut each half crosswise into 1/2-inch thick slices.
3. Dice onion; cut each mushroom in half or quarters.

zucchini, tomatoes, eggplant, onion, mushrooms, shortening, chicken broth, rice, frozen artichoke, turmeric, garbanzo beans, frozen peas, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348956 (may not work)