Quantities Ingredients
1 lb.
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Eggplant, cut into 1 inch cubes
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Olive oil
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2
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Yellow onions, chopped
|
5
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Cloves garlic, minced
|
2
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Medium zucchini, chopped
|
2
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Large red bell peppers, cored, seeded, diced
|
1 to 2
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Jalapeno peppers, seeded, finely minced
|
1
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28 oz. can Italian plum tomatoes, coarsely chopped
|
1 Tbsp.
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Ground cumin
|
1-2 Tbsp.
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Chili powder
|
2 Tbsp.
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Oregano
|
1 tsp.
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Fennel seeds
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1 can
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Cooked white beans
|
1 can
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Cooked kidney beans
|
3 Tbsp.
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Lemon juice, plus zest
|
1 tsp.
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Sugar
|
1/3 c.
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Cilantro, chopped
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Salt and fresh ground pepper to taste
|
Preparation Procedures:
1. Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
1. Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
2. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
3. Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
4. Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Serve with grated sharp cheddar cheese, and chopped green onions.