Aubergine Ratatouille Chili Recipe

• 1 Tbsp. canola oil
• 1 med yellow onion, diced
• 1 med green bell pepper, seeded and diced
• 2 c. unpeeled diced aubergine
• 2 x cloves garlic, chopped
• 30 ounce canned red kidney beans, liquid removed
• 15 ounce canned stewed tomatoes
• 15 ounce canned crushed tomatoes
• 2 Tbsp. dry parsley
• 2 tsp chili pwdr
• 1 Tbsp. dry oregano
• 1 tsp dry thyme
• 1/2 tsp salt
• 1/2 tsp grnd black pepper
• 3 lrg scallions, minced (3 to 4)

1. MAKES 6 SERVINGS.
2. VEGAN
3. Cross ratatouille, the classic Mediterranean aubergine stew, with Tex-Mex chili, and a chunky, herb-scented star is born.
4. Heat oil in large saucepan.
5. Add in onion, bell pepper, aubergine and garlic.
6. Cook over medium heat, stirring occasionally, till vegetables are tender, about 10 min.
7. Stir in kidney bears, stewed tomatoes, crushed tomatoes, parsley, chili pwdr, oregano, thyme, salt and pepper.
8. Cook over low heat, stirring frequently, about 20 min.
9. Remove from heat; let stand 8 to 10 min before serving.
10. Serve topped with scallions.
11. Makes 6 servings.

canola oil, yellow onion, green bell pepper, aubergine, garlic, kidney beans, tomatoes, tomatoes, parsley, chili pwdr, oregano, thyme, salt, black pepper, scallions

Taken from cookeatshare.com/recipes/aubergine-ratatouille-chili-71690 (may not work)