- Cook Time
- Prep Time
- 8 ServingsServings
- 1 eggplant medium sized, cut into .5-inch cubes
- 1 tablespoon kosher salt
- .5 cup olive oil
- 2 onions medium size, peeled and cut into .25-inch dice
- 2 zucchini cut into .25-inch dice
- 1 red bell pepper seeded, cored, and cut into .25-inch dice
- 1 yellow bell pepper seeded, cored, and cut into .25-inch dice
- 4 large garlic cloves peeled and coarsely chopped
- 8 plum tomatoes cut into 1-inch cubes
- 1 cup vegetable broth can use a bullion cube
- 1 cup fresh parsley chopped
- .5 cup fresh basil leaves slivered
- 3 tablespoon chili powder
- 1.5 tablespoon ground cumin
- 1 tablespoon oregano dried
- 1 teaspoon ground pepper
- .5 teaspoon crushed red pepper
- salt to taste
- 2 cup black beans cooked
- 1.5 cup fresh baby corn kernels removed from 2 cobs
- .5 cup fresh dill chopped
- .25 cup fresh lemon juice
- sour cream optional garnish
- monterey jack or chedder cheese optional garnish
- 3 scallions thinly sliced; optional garnish
Place eggplant in colander. Toss with salt and let sit for 1 hour to remove moisture. Pat eggplant dry.
Heat .25 cup olive oil in a skillet. Saute onions, zucchini, peppers, and garlic in olive oil for 10 minutes. Once finished cooking, put food in large casserole dish.
Place remaining .25 cup olive oil in the skillet. Over medium high heat, cook eggplant until just tender--about 10 minutes. Remove with slotted spoon and put the eggplant in the casserole dish.
Add tomatoes, broth, parsley, basil, and spices to the casserole dish. Cook over low heat for 30 minutes, stirring occasionally.
After 30 minutes cooking time, add the black beans, corn, dill, and lemon juice. Cook for another 15 minutes.
Adjust seasonings. Stir in remaining .5 cup parsley.
Serve hot. Can garnish chili with generous dollop of sour cream and/or cheese and some sliced scallions.