Ingredients

1 medium eggplant
1 tbsp coarse salt
3/4 c olive oil
2 medium yellow onions, diced
4 cloves garlic finely chopped
3-4 stalks celery
2 large green peppers diced
1 35 oz can plum tomatoes
1 1/2 lb fresh plum tomatoes, cubed
2 tbsp chili
1 tbsp cumin
1 tbsp oregano
1 tbsp basil
2 tsp pepper
1 tsp salt
1 tsp fennel seeds
1/2 c chopped fresh parsley
1 can kidney beans
1 can chick peas
1/2 c chopped fresh dill
2 tbsp fresh lemon juice

Instructions

1. Place eggplant in collander + sprinkle with salt. Let stand 1 hr. Pat dry

2. Heat 1/2 c olive oil over medium heat. Add eggplant + sautee till almost tender. Remove to casserole

3. Add remaining oil (if necessary). Sautee onions, garlic, celery + green pepper just till softnened (10 min). Add to casserole

4. Place casserole over low heat + add canned tomatoes with liquid, fresh tomatoes, chili, cumin, oregano, basil, pepper, salt, fennel + parsley. Cook uncovered, stirring frequently, for 30 min.

5. Stir in kidney beans, chick peas, dill + lemon juice + cook another 15 min. Stir well

6. Serve with brown rice + lots of shredded cheddar.