1 medium-sized eggplant, unpeeled, cut into 1/2 inch cubes
1 tbsp. coarse (kosher) salt
3/4 c. (or as needed) best-quality olive oil
2 medium-sized yellow onions, cut into 1/4 inch pieces
4 cloves garlic, finely chopped
2 lg. green bell peppers, cored, seeded, and cut into 1/4 inch dice
1 (35 oz.) can Italian plum tomatoes
1 1/2 lbs. fresh ripe Italian plum tomatoes, cut into 1 inch cube
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. ground 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. chopped fresh dill
2 tbsp. 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 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 and adjust seasonings. Serve immediately with brown rice and lots of shredded Cheddar cheese. 8 portions.

Note: I don't always have all the spices and it still tastes terrific.