Ingredients
1 medium-sized eggplant, unpeeled, cut into 1/2" cubes
1 Tablespoon coarse (kosher) salt
3/4 cup (or as needed) best-quality olive oil
2 medium-size yellow onions, cut into 1/4" dice
4 cloves garlic, finely chopped
2 large green bell peppers, cored, seeded, and cut into 1/4" dice
one 35 ounce can Italian plum tomatoes
1-1/2 pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
1/2 cup chopped fresh dill
2 Tablespoons fresh lemon juice
Preparation
Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels.
Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and saute’ until almost tender, adding a little bit more oil if necessary. Remove the eggplant to a casserole, Dutch oven or crock pot.
Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers and saute’ just until softened, about 10 minutes. Add to the casserole with any oil.
Place the casserole over low heat (or if using a crock pot, put all ingredients in the pot until ready to plug in) and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently, for 30 minutes.
Stir in the kidney beans, chick-peas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings.
Serve immediately with brown rice and lots of shredded cheddar cheese.
Serves 8 - 10 portions
