Moroccan Stew

Mmmmmmmmmmmm...
I got a cookbook from my friend Karen called the Healthy Cook.  I started thumbing through it and came across a recipe for Moroccan Vegetable Stew.  I immediately made changes, without ever trying it (as usual), but I didn't change any of the spices, which I guess is what makes it "Moroccan".  I really wouldn't know, though, because I've never had Moroccan food, so here's the disclaimer for those of you who have: I have no idea if this tastes like Moroccan stew or not.  But it is really delicious!  So here is the stew the way I made it:
1 small onion, chopped
1 c chopped celery
1 bell pepper, diced
4 or 5 cloves garlic, minced
1 T flour
1tsp cinnamon
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp ground cloves
1/4 tsp turmeric
1/4 tsp ground red pepper
1 medium eggplant, peeled and diced
1 small (or 1/2 of a large) butternut squash, peeled and diced
2 c tomato sauce
2 - 3 c stock*
1 - 2 c water
salt and pepper to taste (I used about 1/2 tsp each)

Cook onions, celery, pepper, and garlic in about a tablespoon of olive oil in the bottom of your pot until softened, maybe 5 minutes.  Add all of the spices and flour, and cook another minute or two.  Then add everything else.  Bring to a boil, reduce heat and simmer 30 minutes or so, until the squash is tender.  You can add more stock or water if you want it, but I like mine very thick.  Enjoy!

*I actually used pork stock, but chicken or vegetable would work fine.