1 med. eggplant, cut into 1/2-inch cubes
1 tbsp. coarse (kosher) salt
1/2 c. olive oil
2 med. yellow onions, chopped
2 zucchini, cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch pieces
1 yellow bell pepper, cut into 1/4-inch pieces
4 lg. cloves garlic, peeled and coarsely chopped
8 ripe plum tomatoes, cut into 1-inch cubes
1 c. vegetable broth (use a vegetable bouillon cube)
1 c. chopped Italian parsley
1/2 c. chopped fresh basil leaves
3 tbsp. chili powder
1 1/2 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. black pepper
1/2 tsp. crushed red pepper
Salt to taste
2 c. cooked black beans
1 1/2 c. fresh corn kernels
1/2 c. chopped fresh dill
1/4 c. lemon juice
Sour cream (garnish)
Monterey Jack cheese, grated (garnish)

Place eggplant in colander. Toss with salt and let sit 1 hour to remove moisture. Saute onions, zucchini, pepper and garlic in 1/4 cup olive oil for 10 minutes in large casserole. In separate skillet, cook eggplant in remaining 1/4 cup olive oil for 10 minutes. Remove to casserole with slotted spoon.

Add tomatoes, broth, 1/2 cup parsley, basil and spices. Cook over low heat for 30 minutes. Add black beans, corn, dill, lemon juice. Cook 15 more minutes. Adjust seasonings and add remaining parsley. Serves 8.