Malik Estate Vegetable Chili With Onions And Eggpl...

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

This is another awesome recipe purchased from one of the gazillion estate sales I have purchased recipes from. I have not tried it but think it sounds devine and have it marked to try.

Ingredients:

2 medium eggplant pared and cut into cubes

2 tablespoons kosher alt

1 cup olive oil divided

2 pounds white onions diced

4 medium green bell peppers diced

2 tablespoons garlic chopped

4 pounds canned diced tomatoes undrained

3 pounds fresh tomatoes diced

1 cup fresh parsley chopped

1/4 cup chili powder

2 tablespoons ground cumin

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon freshly ground black pepper

1 tablespoon fennel seed

1 teaspoon salt

2 cups pinto beans cooked

2 cups garbanzo beans cooked

1/4 cup dried dill weed

1/4 cup lemon juice

16 wedges steamed acorn squash

Directions:

1. Place eggplant in colander and sprinkle with kosher salt then let stand 1 hour.
2. Pat eggplant dry with towel.
3. Heat 3/4 cup oil in large skillet over medium heat then add eggplant and sauté until tender.
4. Remove eggplant and set aside.
5. Heat remaining 1/4-cup oil.
6. Add onions, green pepper and garlic then sauté 10 minutes.
7. Add sautéed eggplant to pan.
8. Reduce heat and add undrained canned tomatoes and all herbs except dill
9. Cook uncovered for 10 minutes stirring frequently.
10. Stir in beans, dill and lemon juice then cook 15 minutes longer.
11. Stir well and adjust seasonings.
12. To serve spoon chili into hot wedge of squash on plate.

By RecipeOfHealth.com