Black Bean Chili

• 1/4 cup vegetable oil
• 1 large onion, peeled and chopped
• 10 medium garlic cloves, smashed, peeled and chopped
• 2 tablespoons ground cumin
• 1 eggplant, cut in 1/4-inch dice
• 1 medium red bell pepper, stemmed, seeded, deribbed and cut in 1/4-inch dice
• 4 to 4 1/2 jalapeno peppers, stemmed, seeded, deribbed and minced
• 3 medium zucchini, cut in 1/4-inch dice
• 2 cups black beans, cooked (see Micro-Tip) or 4 1/2 cups canned black beans, drained and rinsed
• 1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)
• 2 bunches coriander, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons kosher salt
• Black pepper to taste

1. Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid.
2. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
3. Stir in eggplant.
4. Cook, covered, for 5 minutes.
5. Stir in bell pepper and jalapeno.
6. Cook, covered, for 1 minute.
7. Stir in zucchini, beans, tomatoes, and reserved tomato liquid.
8. Cook, covered, for 14 minutes, stirring once halfway through cooking.
9. Stir in coriander.
10. Cook, covered, for 2 minutes.
11. Remove from oven.
12. Uncover.
13. Stir in lime juice, salt and pepper.

vegetable oil, onion, garlic, ground cumin, eggplant, red bell pepper, peppers, zucchini, black beans, tomatoes, bunches coriander, lime juice, kosher salt, black pepper

Taken from cooking.nytimes.com/recipes/4062 (may not work)