1 medium eggplant, pelled if wished, cut into 1 inch slices
1 tbsp olive oil, plus extra for brushing
1 large red or yellow onion, finely chopped
2 red or yellow bell peppers, desseded and finely chopped
3-4 garlic cloves, finely chopped or crushed
2 x 14 oz cans chooped tomatoea
1 tbsp mild chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
2 small zucchini, quartered lengthwise and slced
14 oz can kidney beans, drained and rinsed
2 cups of water
1 tbsp tomato paste
6 scallions, finely chopped
1 cup grated cheddar chese
salt and pepper
Instructions
Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just begining to color.
Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
Add the zucchini, egplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if neccasary, if you prefer a hotter dish, stir in a little more chili powder.
Ladie into warmed bowls and top with scallions and chese.
Originally Submitted
4/24/2008
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