Vegetarian Chili

• 1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes
• 1 tbsp (15 ml) coarse (kosher) salt
• 3/4 cup (175 ml) (or as needed) best-quality olive oil
• 2 medium-size yellow onions, cut into 1/4-inch dice
• 4 cloves garlic, finely chopped
• 2 large green bell peppers, cored, seeded, and cut into 1/4 inch dice
• 1 35 oz (980 grm). can Italian plum tomatoes
• 1-1/2 lbs (.7 kg). fresh ripe Italian plum tomatoes, cut into 1 inch cubes
• 2 tbsp (30 ml) chili powder
• 1 tbsp (15 ml) ground cumin
• 1 tbsp (15 ml) dried oregano
• 1 tbsp (15 ml) dried basil
• 2 tsp (10 ml) freshly ground black pepper
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) fennel seeds
• 1/2 cup (125 ml) chopped fresh Italian parsley
• 1 cup (225 ml) canned dark red kidney beans, drained
• 1 cup (225 ml) canned chick-peas (garbanzos) drained
• 1/2 cup (125 ml) chopped fresh dill
• 2 tbsp (30 ml) fresh lemon juice
• cooked brown rice
• shredded cheddar cheese

1. Place the eggplant in a colander and sprinkle with the coarse salt.
2. Let stand for 1 hour.
3. Pat dry with paper towels.
4. Heat 1/2 cup (125 ml) of the oil in a large skillet over medium heat.
5. Add the eggplant and saute until almost tender, adding a bit more oil if necessary.
6. Remove the eggplant to a casserole or Dutch oven.
7. Heat the remaining 1/4 cup (60 ml) oil in the same skillet over low heat.
8. Add the onions, garlic and green peppers and saute just until softened, about 10 minutes.
9. Add onions to the casserole with any oil.
10. 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.
11. Cook uncovered, stirring frequently, for 30 minutes.
12. Stir in the kidney beans, chick-peas, dill and lemon juice and cook for another 15 minutes.
13. The eggplant peel should be tender.
14. Stir well and taste and adjust seasonings.
15. Serve immediately with brown rice and lots of shredded cheddar cheese.

eggplant, coarse, olive oil, yellow onions, garlic, green bell peppers, italian plum tomatoes, fresh ripe italian plum tomatoes, chili powder, ground cumin, oregano, basil, ground black pepper, salt, fennel seeds, fresh italian parsley, dark red kidney beans, chickpeas, dill, lemon juice, brown rice, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/0017B2 (may not work)