Vegetable Chili

• 1 medium size eggplant, unpeeled, cut into 1/2-inch cubes
• 1 Tbsp. coarse salt
• 3/4 c. olive oil
• 2 medium onions, cut into 1/4-inch dice
• 4 to 6 cloves garlic, finely chopped
• 2 large bell peppers, cored, seeded and diced
• 1 can (35 oz.) Italian plum tomatoes
• 1 1/2 lb. fresh ripe plum tomatoes, cut into 1-inch cubes
• 2 Tbsp. chili powder
• shredded Cheddar cheese
• 1 Tbsp. cumin
• 1 Tbsp. oregano
• 1 Tbsp. basil
• 2 Tbsp. black pepper
• 1 tsp. salt
• 1 tsp. fennel seed
• 1/2 c. chopped fresh parsley
• 1 (14 oz.) can kidney beans
• 1 can chickpeas (optional)
• 1/2 c. chopped fresh dill
• 2 Tbsp. fresh lemon juice

1. Place eggplant in a colander and sprinkle with coarse salt. Let stand for 1 hour.
2. Pat dry with paper towels.
3. Heat 1/2 cup oil in large skillet over medium heat.
4. Saute eggplant until almost tender.
5. Add oil as needed.
6. Heat the remaining 1/4 cup oil in same skillet over low heat.
7. Add onions, garlic and green peppers and saute just until softened, about 10 minutes.
8. Add to the casserole with oil.

eggplant, coarse salt, olive oil, onions, garlic, bell peppers, italian plum tomatoes, fresh ripe plum tomatoes, chili powder, cheddar cheese, cumin, oregano, basil, black pepper, salt, fennel seed, parsley, kidney beans, chickpeas, dill, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420363 (may not work)