1 med. sized eggplant, cut into 1/2 inch cubes
1 tbsp. coarse (kosher) salt
1/2 c. olive oil
2 med. sized yellow onions, peeled and cut into 1/4 inch dice
2 zucchini, cut into 1/4 inch dice
1 red bell pepper, seeded, cored and cut into 1/4 inch dice
1 yellow bell pepper, seeded, cored and cut into 1/4 inch dice
4 lg. cloves of 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. slivered fresh basil leaves
3 tbsp. chili powder
1 1/2 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper
Salt to taste (optional)
2 c. cooked black beans
1 1/2 c. fresh corn kernels (removed from 2 cobs)
1/2 c. chopped fresh dill
1/4 c. lemon juice
Sour cream (garnish)
Grated Monterey Jack cheese (garnish)
3 scallions, thinly sliced (garnish)

Place eggplant in colander. Toss with salt and let sit for 1 hour to remove moisture. Pat dry.

Heat 1/4 cup olive oil in a large casserole. Saute onions, zucchini, peppers and garlic for 10 minutes. Place remaining 1/4 cup oil in a skillet. Over medium high heat, cook eggplant until just tender, about 10 minutes. Remove with slotted spoon to casserole.

Add to casserole the tomatoes, broth, 1/2 cup parsley, basil and spices. Cook over low heat for 30 minutes, stirring occasionally. After 30 minutes cooking time, add black beans, corn, dill and lemon juice. Cook additional 15 minutes. Adjust seasonings and stir in remaining 1/2 cup parsley. Serve hot, garnished with a generous dollop of sour cream and/or grated Monterey Jack cheese and some sliced scallions. Serves 8.