Vegetable Chili with Onions and Eggplant

[Guest guest]

Vegetable Chili with Onions and Eggplant

 

2 medium eggplant, pared and cut into 1/2-inch cubes

2 tbsps. kosher salt

1 cup olive oil, divided

2 lbs. onions, diced

4 medium green pepper, diced

2 tbsps. garlic, chopped

2 quarts canned diced tomatoes, undrained

2 quarts fresh tomatoes, diced

1 cup fresh parsley, chopped

1/4 cup chili powder

2 tbsps. ground cumin

2 tbsps. dried oregano

2 tbsps. dried basil

1 tbsp. ground black pepper

1 tbsp. fennel seed

2 tsps. salt

2 cups anasazi or pinto beans, cooked or canned

2 cups garbanzo beans, cooked or canned

1/4 cup dried dill weed

1/4 cup lemon juice

 

Place eggplant in colander and sprinkle with kosher salt. Let stand 1 hour. Pat

eggplant dry with towel. Heat 3/4-cup oil in large skillet over medium heat. Add

eggplant and sauté until tender. Remove eggplant and set aside.

Heat remaining 1/4 cup oil. Add onions, green pepper, and garlic. Sauté for 10

minutes or until onions are softened.

Add sautéed eggplant to pan. Reduce heat and add canned undrained tomatoes,

fresh tomatoes, parsley, chili powder, cumin, oregano, basil, pepper, fennel,

and salt. Cook uncovered for 10 minutes, stirring frequently. Stir in beans,

dill, and lemon juice. Cook 15 minutes longer. Stir well and adjust seasonings.

To serve, spoon chili into hot wedge of squash on plate. Garnish with chili

pepper and accompany with hot steamed brown rice, if desired.

Makes 16 servings.