Directions:
- Place eggplant in colander and sprinkle with kosher salt then let stand 1 hour.
- Pat eggplant dry with towel.
- Heat 3/4 cup oil in large skillet over medium heat then add eggplant and sauté until tender.
- Remove eggplant and set aside.
- Heat remaining 1/4-cup oil.
- Add onions, green pepper and garlic then sauté 10 minutes.
- Add sautéed eggplant to pan.
- Reduce heat and add undrained canned tomatoes and all herbs except dill
- Cook uncovered for 10 minutes stirring frequently.
- Stir in beans, dill and lemon juice then cook 15 minutes longer.
- Stir well and adjust seasonings.
- To serve spoon chili into hot wedge of squash on plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 887.52 Kcal (3716 kJ) | ||
| Calories from fat | 277.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.87g | 47% | |
|---|---|---|---|
| Sodium | 423.75mg | 18% | |
| Potassium | 4728.82mg | 101% | |
| Total Carbs | 144.32g | 48% | |
| Sugars | 21.39g | 86% | |
| Dietary Fiber | 34.42g | 138% | |
| Protein | 23.1g | 46% | |
| Vitamin C | 233.1mg | 388% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 39.8mg | 221% | |
| Calcium | 498.7mg | 50% | |
| Amount Per 100 g | |||
| Calories | 55.97 Kcal (234 kJ) | ||
| Calories from fat | 17.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 47% | |
|---|---|---|---|
| Sodium | 26.72mg | 18% | |
| Potassium | 298.2mg | 101% | |
| Total Carbs | 9.1g | 48% | |
| Sugars | 1.35g | 86% | |
| Dietary Fiber | 2.17g | 138% | |
| Protein | 1.46g | 46% | |
| Vitamin C | 14.7mg | 388% | |
| Vitamin A | 0.1mg | 51% | |
| Iron | 2.5mg | 221% | |
| Calcium | 31.5mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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