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.