1 med. sized eggplant, unpeeled, cut into 1/2" cubes
3/4 c. (or as needed) best quality olive oil
2 med. sized yellow onions, cut into 1/4" dice
4 cloves garlic
2 lg. green bell peppers, cored, seeded & cut into 1/4" dice
1 (35 oz.) can Italian plum tomatoes
1 1/2 lbs. fresh ripe Italian plum tomatoes, cut into 1" cubes
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tbsp. dried basil
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
1/2 c. chopped fresh Italian parsley
1 c. canned dark red kidney beans, drained
1 c. canned chick peas (garbanzos), drained
1/2 c. fresh dill
2 tbsp. fresh lemon juice

Heat 1/2 cup of oil in a large skillet over medium heat. Then add the eggplant and saute 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 and green peppers and saute 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 and 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 seasonings.

Serve immediately with brown rice and lots of shredded cheddar cheese. Makes 8 servings.