VEGETARIAN CHILI C.B. Original

When you eat this, you will swear off chili with meat in it for ever.

1 medium eggplant, un peeled & cut into ½" cubes
1 tbsp. coarse salt (kosher)
3/4 cup (or as needed) good olive oil
2 medium onions, cut into 1/4" dice
4 cloves garlic, finely chopped
2 large bell peppers, seeded, cored & cut into 1/4" dice
3 14 ½ oz. Cans of diced tomatoes & their juice
1# fresh ripe plum tomatoes, seeded & cut into 1" cubes
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tbsp. dried basil
2 tsp. fresh ground black pepper
1 tsp. salt
½ cup chopped flat Italian parsley
1 can drained & rinsed red kidney beans
1 can drained & rinsed garbanzo beans
½ cup chopped fresh dill ( 1 2/3 oz. Fresh package)
2 tbsp. fresh lemon juice

1. Place eggplant in a colander, sprinkle w/ coarse salt, let sit one hour, rinse, & pat dry with paper towels.

2. Heat ½ cup olive oil in a large skillet over medium heat. Add eggplant and sauté until just tender (5-8 minutes), adding more oil if needed. Remove and add to large pot.

3. Heat remaining 1/4 cup olive oil in same skillet over medium-low heat. Add onions, garlic, green peppers and sauté until just softened (about 10 minutes.). Add to the large pot with any oil in skillet.

4. Place the pot over low heat and add the canned tomatoes & their liquid, the fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley. Cook uncovered, stirring frequently, for 30 minutes.

5. Stir in the garbanzos, red kidney beans, dill, and lemon juice and cook for another 15 minutes, stirring frequently. The eggplant peel should be tender. Stir well and taste. Adjust seasonings as necessary.

6. Serve with rice (brown is best) and have the following options for topping: chopped green onions, shredded sharp cheddar cheese, chopped Maui or Vidalia onions, cracked fresh black pepper, coarse salt, and Hawaiian alae (red salt.)

8 portions