Vegetable Chili
(serves 12 over rice)
1 eggplant, peeled and cubed
1 T. kosher salt
3/4 c. olive oil
2 onions, diced
1 T. minced garlic
1 cup chopped red peppers (canned OK)
2 large cans diced tomatoes (32 oz. each, drained, reserve juice)
2 T. chili powder
1 T. cumin
1 T. oregano
1 T. basil
1 t. black pepper
1 t. salt
1 c. each cooked garbanzo beans and pinto beans
2 T. lemon juice (fresh is best)
1/2 bunch chopped parsley (must be fresh)
1/4 bunch chopped dill (must be fresh)
Sprinkle eggplant with salt; set 1 hour, pat dry. Saute in 2/3 of the oil until almost tender; set aside. Heat remaining oil, saute onions and garlic until softened. Add to eggplant in kettle. Put on low heat; add all but the beans and the last 3 ingredients and cook 30 minutes, stir frequently. Add everything else and cook for 15 minutes. Adjust seasoning, add some of the reserved tomato juice if necessary. Serve over brown rice (I use Success instant brown rice), top with grated cheddar cheese, and serve with cornbread or tortilla chips.
I've cooked this for big crowds at church, received many compliments, even by people who swear they never eat eggplant.
I've also made this without the eggplant, substituting two 6 oz cans of sliced olives, drained. Lots more calories, not quite as tender, but it's a time-saver.
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