Black Bean Vegetable Chili

• 1 medium eggplant, cut in 1/2-inch cubes
• 1 Tbsp. kosher salt
• 1/2 c. olive oil
• 2 medium yellow onions, diced
• 2 zucchini, 1/4-inch dice
• 1 red bell pepper, 1/4-inch dice
• 1 yellow bell pepper, 1/4-inch dice
• 4 large cloves garlic, minced
• 1/2 tsp. crushed red pepper
• 1 1/2 c. corn kernels
• 8 plum tomatoes, cut in 1-inch cubes
• 1 c. vegetable broth
• 1 c. Italian parsley
• 1/2 c. slivered fresh basil leaves
• 3 Tbsp. chili powder
• 1 1/2 Tbsp. ground cumin
• 1 Tbsp. dried oregano
• 1 tsp. black pepper
• 2 c. cooked black beans
• 1/2 c. fresh dill
• 1/4 c. lemon juice
• sour cream
• Monterey Jack cheese, grated
• scallions, thinly sliced

1. Place eggplant in colander, toss with salt and let sit for 1 hour to remove moisture; pat dry.
2. Heat 1/4 cup olive oil, saute onions, zucchini, peppers and garlic for 10 minutes.
3. Place remaining 1/4 cup olive oil in separate skillet.
4. Over medium-high heat, saute eggplant until tender, approximately 10 minutes. Remove with slotted spoon to casserole with other ingredients. Add to casserole tomatoes, broth, 1/2 cup parsley, basil and spices.
5. Cook over low heat 30 minutes.
6. Stir occasionally. After 30 minutes, add black beans, corn, dill and lemon juice. Cook an additional 15 minutes.
7. Adjust seasonings and stir in remaining 1/2 cup parsley.

eggplant, kosher salt, olive oil, yellow onions, zucchini, red bell pepper, yellow bell pepper, garlic, red pepper, corn kernels, tomatoes, vegetable broth, italian parsley, basil, chili powder, ground cumin, oregano, black pepper, black beans, fresh dill, lemon juice, sour cream, cheese, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866200 (may not work)