Recipe: Vegetable Chili (2) for CDSIL

VEGETABLE CHILI
Source:The Silver Palate Good Times Cookbook, by Julee Rosso & Sheila Lukins, Workman Publishing, New York, 1984, P. 363

1 medium size eggplant, unpeeled, cut into 1/2 inch cubes
1 tb Kosher salt
3/4 cup or as needed olive oil
2 medium sized yellow onions, cut into 1/4 inch dice
4 cloves garlic finely chopped
2 large green bell peppers, cored, seeded, and cut into 1/4 inch dice
1 can (35 ounces) Italian Plum Tomatoes
1 1/2 pounds fresh ripe Italian plum tomatoes, cut into 1 inch cubes
2 tb chili powder
1 tb ground cumin
1 tb dried oregano
1 tb dried basil
2 tsp freshly ground black pepper
1 tsp salt
1 tsp fennel seeds
1/2 cup chopped fresh Italian parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick peas (garbanzos) drained
1/2 cup chopped fresh dill
2 tb fresh lemon juice

Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and saut until almost tender, adding a bit more oil if necessary. Remove the eggplant to a casserole or Dutch Oven. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic & green peppers and saut just until softened, about 10 minutes. Add to the casserole with any oil. Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel & parsley. Cook uncovered, stirring frequently, for 30 minutes. Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste & adjust the seasonings. Serve immediately with brown rice ans lots of shredded Cheddar cheese. 8 servings.

VEGETABLE CHILI
Source: The New Basics Cookbook, Julee Rosso & Sheila Lukins, workman Publishing, New York, 1989, P. 518

3/4 cup olive oil
2 zucchini cut into 1/2 inch dice
2 onions cut into 1/2 inch dice
4 cloves garlic finely chopped
2 large red bell peppers, cored & cut into 1/4 inch dice
1 can 35 ounces Italian plum tomatoes with their juice
1 1/2 lbs ripe plum tomatoes, cut into 1 inch dice
2 tb Chili powder
1 tb ground cumin
1 tb dried basil
1 tb dried oregano
2 tsps freshly ground black pepper
1 tsp salt
1 tsp fennel seeds
1/2 cup chopped fresh Italian (flat-leaf)parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick peas (garbanzos) drained
1/2 cup chopped fresh dill
2 tb fresh lemon juice
1 cup sour cream
2 cups grated Monterey Jack Cheese
4 scallions (green onions), white bulb & 3 inches green, sliced on the diagonal.

Heat 1/2 cup of the olive oil in a large skillet over medium heat. Add the zucchini, & saut until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or Dutch oven. Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic & bell peppers. Saut until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet. Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds & parsley. Cook uncovered stirring often, for 30 minutes. Stir in the kidney beans, chick peas, dill & lemon juice; cook for another 15 minutes. Stir well & adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese and sliced scallions alongside. 8 portions.