Roasted Eggplant Chili
2 cups eggplant, diced into half-inch cubes
3 Tbsp. olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 cup green pepper, chopped
2 28 oz. cans whole tomatoes, chopped
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. oregano
1/4 cup fresh parsley, minced
1 15 oz. can kidney beans
1 15 oz. can chili beans in sauce
Coat eggplant with about 2 Tbsp. oil.
Spread coated eggplant on cookie sheet. Bake at 400°F for 15-20 minutes or until browned; turning once during cooking.
Saute onion in 1 Tbsp. oil until softened.
Add garlic to onions and continue to cook a minute or so until fragrant, but not browned.
In large pot, combine roasted eggplant, green pepper, tomatoes, spices, and parsley. Cook for 10 minutes.
Stir in beans and cook for 10 minutes more.
Adjust seasonings to taste.