Ingredients
1 Eggplant, peeled and cut into ½" cubes
1 tablespoon Course Salt
½ cup Oil
2 Onions, cut into ¼" dice
2 Zucchini, cut into ¼" dice
1 Red Pepper, seeded, cut into ¼" dice
1 Yellow Pepper, seeded, cut into ¼" dice
4 large cloves Garlic, chopped
8 ripe Plum Tomatoes cut into 1" cubes (canned tomatoes are fine)
1 cup Vegetable Stock or Water
1 cup fresh Italian (flat) Parsley, chopped
½ cup fresh Basil Leaves, slivered
3 tablespoons Chili Powder
1 ½ tablespoons ground Cumin
1 tablespoon dried Oregano
1 teaspoon Black Pepper
½ teaspoon Dried Red Pepper Flakes
Salt to taste
2 cups cooked Black Beans
1 ½ cups fresh or frozen Corn
½ cup fresh Dill
¼ cup fresh Lemon Juice
Preparation
Place eggplant in colander. Toss with course salt and let sit for 1 hour to remove moisture. Pat dry with paper towels.
Heat ¼ cup oil in large pot. Add onions, zucchini, red and yellow peppers, and garlic. Sauté over medium-low heat for 10 minutes.
Pour remaining ¼ cup oil in skillet and cook eggplant over medium-high heat until tender, 10 minutes. Transfer eggplant to vegetable mixture. Add tomatoes, stock (or water), ½ cup parsley, basil and spices. Cook over low heat, 30 minutes.
Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust seasonings and stir in remaining ¼ cup parsley.
