Vegetable Chili

1 small eggplant, diced

3 Tbsp. olive oil

1 onion, chopped

6 cloves garlic, chopped

1 medium zucchini, diced

2 red bell peppers, diced

1 jalapeño pepper, diced

5 large Roma tomatoes, diced

1 – 14 oz. can chopped tomatoes

½ cup white wine

1 ½ Tbsp. chili powder

2 Tbsp. oregano (fresh or dry)

1 – 14 oz. can cooked white beans

1 – 14 oz. can cooked kidney or black beans

1 Tbsp. balsamic vinegar

½ juice of lemon

½ cup fresh chopped parsley

Toss eggplant with 2 Tbsp. of the olive oil, place on a baking sheet and bake for 20 minutes in a 350º degree oven. Sauté onion and garlic in remaining oil in a large, heavy skillet until translucent. Add zucchini and peppers and stir fry for a few more minutes. Coarsely chop tomatoes and add to the skillet along with the wine, chili powder, fresh parsley and simmer for 15 minutes. Add remaining ingredients and simmer for 5 minutes.

Added: February 15, 2017

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