1. In a 6-qt. Saucepan, melt butter or margarine over medium-high heat.
Add the cabbage and onions; cook stirring until the vegetables are softened, about 4 minutes.
Add the eggplant; cook stirring until softened, about 3 minutes.
2. Stir in the turmeric, cinnamon, ginger and all spice, and saffron until absorbed.
Add the broth and bring to a boil.
Add the carrots, rutabaga, tomatoes and bay leaf; cook, covered stirring occasionally, for 40 minutes or until vegetables are tender.

3. Add the chickpeas and raisins; cook covered, 20 minutes longer or until stew is slightly thickened. Discard bay leaf.