Vegetarian Chili

INGREDIENTS:

1                    Medium Eggplant, unpeeled, cut into 1/2 inch cubes

1 tbs             Coarse Kosher Salt

3/4 cup        Olive Oil, best quality

2                   Medium Yellow Onions, cut into 1/4 inch dice

4                    Garlic Cloves, finely chopped

2                     Large Green Bell Peppers, cored, seeded and cut into 1/4 in dice

1 can             Italian Plum Tomatoes (35 oz)

2 tbs              Chili Powder

1 tbs              Cumin, ground

1 tbs              Oregano, dried

1 tbs               Basil, dried

2 tsp               Fresh Black Pepper, ground

1 tsp                Salt

1 tsp                Fennel Seeds

1/2 cup           Fresh Italian Parley, chopped

1 cup               Canned Dark Red Kidney Beans, drained

1 cup               Canned Chick-Peas (Garbanzos), drained

1/2 cup           Fresh Dill, chopped

2 tbs                Fresh Lemon Juice

INSTRUCTIONS:

Place the eggplant in a colander and sprinkle with the coarse salt.  Let stand for 1 hour.  Pat dry with paper towels. 

Heat 1/2 cup of the oil in a large skillet over medium heat.  Add the eggplant and saute until almost tender, adding a bit more oil if necessary.  Remove the eggplant to a casserole or dutch oven. 

Heat the remaining 1/4 cup oil in the same skillet over low heat.  Add the onions, garlic, and green peppers and saute just until softened, about 10 minutes.  Add to the casserole with any oil.

Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley.  Cook uncovered, stirring frequently, for 30 minutes.

Stir in the kidney beans, chick-peas, dill, and lemon juice and cook for another 15 minutes.  The eggplant peel should be tender.  Stir well and taste and adjust seasonings.

Serve immediately with brown rice and lots of shredded cheese.

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