Vegetable Chili
"We’ve made a vegetable chili that is just as lush and spicy as those with lots of beef and pork...."
INGREDIENTS
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1 medium-size eggplant, unpeeled, cut into ½-inch cubes
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1 tablespoon coarse kosher salt
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¾ cup (or as needed) best-quality olive oil
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2 medium-size yellow onions, cut into ¼ -inch dice
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4 cloves garlic, finely chopped
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2 large green bell peppers, cored, seeded, and cut into ¼-inch dice
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1 can (35 ounces) Italian plum tomatoes
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1½ pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1 tablespoon dried basil
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2 teaspoons freshly ground black pepper
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1 teaspoon salt
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1 teaspoon fennel seeds
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½ cup chopped fresh Italian parsley
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1 cup canned dark red kidney beans, drained
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1 cup canned chick-peas (garbanzos), drained
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½ cup chopped fresh dill
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2 tablespoons fresh lemon juice
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