your favorite sauteing liquid -- *
   2      medium        onions -- chopped
   4      medium        zucchini -- chopped
   1                    red bell pepper -- diced
   1      large         green bell pepper -- diced
   4      cloves        garlic -- minced
   1                    jalapeno -- chopped
     1/4  cup           fresh parsley -- chopped
     1/4  cup           fresh cilantro -- chopped
   1      tablespoon    chili powder
   2      teaspoons     ground cumin
   2      cans          Italian plum tomatoes -- with juice
                        - 28 oz size cans
  12      ounces        tomato sauce
   1      tablespoon    brown sugar
                        Cornmeal Dumplings:
     3/4                fine yellow cornmeal
     2/3  cup           hot water
     1/4  cup           unbleached all-purpose flour
   1      teaspoon      salt
     1/4  cup           fresh cilantro -- chopped
   1      cup           lowfat farmer's cheese
                        - or lowfat ricotta
* The original called for olive oil for sauteing the veggies.
Saute the onions, zucchini, bell peppers, and garlic until softened --
about 15
minutes. ADd the jalapeno, parsley, cilantro, and seasoning, and cook for 2
minutes. Add tomatoes and the sauce and sugar; simmer for 10 more minutes.
Dumplings:
Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch
balls. Add dumplings to stew, stirring gently to submerge. Simmer until
dumplings are cook through, 10 -12 minutes.