Ingredients
1lbeggplant,cut into 1 inch cubes
5tbspextra virgin olive oil
2yellow onions,chopped
3clovesgarlic,minced
2medium zucchini,chopped
2large red bell peppers,cored, seeded, diced
2jalapeño peppers,seeded, finely minced, adjust to taste
2ozItalian plum tomatoes,(1 can), fresh plum tomatoes, coarsely chopped, including liquid, peeled and chopped
1tbspground cumin
1tbspchili powder
2tbspfresh chopped oregano,(or 2 tsp dried), chopped
1tspfennel seeds
1½cupcooked white beans,(1 can), drained and rinsed
1½cupcooked kidney beans,(1 can), drained and rinsed
1lemon,zested
3tbsplemon juice
1tspsugar,use raw, beet, or coconut sugar for vegan version
⅓cupchopped fresh cilantro,or parsley
salt and freshly ground black pepper,to taste
Preparation
Preheat oven to 350 degrees 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.
While the eggplant is roasting, start on the rest of the vegetables. 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 for about 1 minute more until fragrant.
Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
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.
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 sour cream, grated cheddar cheese, and chopped green onions.
