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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a hearty and flavorful soup that is good on its own or spooned over cooked rice or baked potatoes for a more substantial meal. Ingredients:
1 medium eggplant, peeled if you wish, cut into 1 inch slices |
1 tablespoon olive oil, plus extra for brushing |
1 large onion, finely chopped |
2 bell peppers, deseeded and finely chopped |
3 -4 garlic cloves, finely chopped, crushed |
2 (14 ounce) chopped tomatoes |
1 tablespoon mild chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
2 small zucchini, quartered lengthwise and sliced |
14 ounces kidney beans, drained and rinsed |
2 cups water |
1 tablespoon tomato paste |
6 scallions, finely chopped |
1 cup cheddar cheese |
Directions:
1. Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
2. Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.
3. Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
4. Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.
5. Ladle into warmed bowls and top with scallions and cheese.
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