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LOCATION: Recipes >> Chili >> V Vegetarian 06

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Vegetable Chili

1 medium size eggplant, unpeeled, cut into 1/2 inch 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 inch dice
4 cloves garlic, finely chopped
2 large green bell peppers cored, seeded, and cut into 1/4 inch dice
1 can (35 ounces) 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 drained
1/2 cup chopped fresh dill
2 Tablespoons fresh lemon juice

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 bit more oil
if necessary.


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