Vegi Chili

Dara Wilkinson

This is the world famous Vegi Chili recipe by Dara Wilkinson (hand down from family) enjoyed by people attending the Point Reyes weekend AEOE activity this year and last.

1  medium-sized eggplant, unpeeled, cut into 1/2 inch cubes
1  tablespoon course salt
3/4  cup best-quality olive oil
2  medium-sized yellow onions, cut into 1/4 inch dice
4  cloves garlic, finely chopped ( I always use more)
2  large bell peppers, cored, seeded, but into 1/4 inch cubes
1  can (35 oz) diced tomatoes
1-1/2  pounds fresh ripe plum (or roma) tomatoes, cut into 1 inch cubes (works with canned also)
   tablespoons chili powder
1  tablespoon ground cumin
1  tablespoon dried oregano
1  tablespoon dried basil
2  teaspoons ground pepper
1  teaspoon salt (or to taste)
1  teaspoon fennel seeds
1/2  cup chopped fresh parsley
1  cup canned dark red kidney beans, drained
1  cup canned chick peas (garbanzos), drained
1  cup canned black beans, drained
1/2  cup chopped fresh dill
2  tablespoons fresh lemon juice

1. Put the eggplant in a colander and sprinkle with salt. Let stand for 1 hour. Pat dry with paper (or cloth) towel.
2. Heat 1/2 of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding a bit more oil if necessary. Put eggplant in large Dutch oven of "soup pot" (whatever you have that you think will hold a large amount of soup or chili).
3. Heat the remaining oil in the same skillet over low heat. Add the onions, garlic, and green peppers and sauté until softened, about 10 minutes. Add to the eggplant pot, along with oil.
4. Place the eggplant pot over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley. Cook uncovered, stirring frequently, for 30 minutes.
5. Stir in the kidney beans, chick peas, black beans, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste, adjust any seasonings.
6. Serve immediately. It's also very good served with some brown rice and (soy)cheese on top.

Makes 8 servings.