Black Bean Vegetable Chili

• 1 Eggplant, peeled and cut into 1/2" cubes
• 1 tablespoon Course Salt
• 1/2 cup Oil
• 2 Onions, cut into 1/4" dice
• 2 Zucchini, cut into 1/4" dice
• 1 Red Pepper, seeded, cut into 1/4" dice
• 1 Yellow Pepper, seeded, cut into 1/4" dice
• 4 large cloves Garlic, chopped
• 8 ripe Plum Tomatoes cut into 1" cubes (canned tomatoes are fine)
• 1 cup Vegetable Stock or Water
• 1 cup fresh Italian (flat) Parsley, chopped
• 1/2 cup fresh Basil Leaves, slivered
• 3 tablespoons Chili Powder
• 1 1/2 tablespoons ground Cumin
• 1 tablespoon dried Oregano
• 1 teaspoon Black Pepper
• 1/2 teaspoon Dried Red Pepper Flakes
• Salt to taste
• 2 cups cooked Black Beans
• 1 1/2 cups fresh or frozen Corn
• 1/2 cup fresh Dill
• 1/4 cup fresh Lemon Juice

1. Place eggplant in colander. Toss with course salt and let sit for 1 hour to remove moisture. Pat dry with paper towels.
2. Heat 1/4 cup oil in large pot. Add onions, zucchini, red and yellow peppers, and garlic. Saute over medium-low heat for 10 minutes.
3. Pour remaining 1/4 cup oil in skillet and cook eggplant over medium-high heat until tender, 10 minutes. Transfer eggplant to vegetable mixture.
4. Add tomatoes, stock (or water), 1/2 cup parsley, basil and spices. Cook over low heat, 30 minutes.
5. Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust seasonings and stir in remaining 1/4 cup parsley.

eggplant, course salt, oil, onions, zucchini, red pepper, yellow pepper, garlic, tomatoes, vegetable, fresh italian, fresh basil, chili powder, ground cumin, oregano, black pepper, red pepper, salt, black beans, fresh dill, ubc

Taken from www.epicurious.com/recipes/member/views/black-bean-vegetable-chili-52397561 (may not work)