Vegetarian Eggplant Chili

1 Eggplant

2 TBS light olive oil

2 medium sized onions, chopped

3 cloves garlic, minced

2 medium sized zucchini, diced

2 large red bell peppers, diced

1 jalapeno pepper seeded and finely minced (optional)

1 can (28 oz.) Italian plum tomatoes

5 large plum tomatoes, diced

½ cup dry red wine

2 TBS chili powder

1 TBS ground cumin

2 tsp. dried oregano

1 tsp. fennel seeds

1 can white beans

1 can red kidney beans

1 can garbanzo beans

grated zest and juice of 1 large lemon

1/3 cup chopped fresh cilantro

black pepper to taste

Preheat oven to 350 degrees.

Cut Eggplant into 1 inch chunks and place in a small, shallow roasting pan.

Toss with 1 TBS olive oil.

Cover with Aluminum foil and bake for 30 minutes, stirring once. Reserve.


Heat remaining oil in a casserole.

Add onions and garlic-cook for 5 minutes.

Add zucchini, red peppers, and jalapenos-cook for 5 minutes stirring once.


Coarsely chop the canned tomatoes-add to casserole with their liquid.

Add fresh tomatoes, wine, chili powder, cumin, oregano, and fennel.

Gently stir in reserved eggplant and simmer 20 minutes over low heat.


Add remaining ingredients-stir.

Simmer 5 minutes.





Number of Servings: 8

Recipe submitted by SparkPeople user LYNNWAT.