Vegetable Chili - cooking recipe

Ingredients

1 medium size eggplant, unpeeled, cut into 1/2-inch cubes
1 Tbsp. coarse salt
3/4 c. olive oil
2 medium onions, cut into 1/4-inch dice
4 to 6 cloves garlic, finely chopped
2 large bell peppers, cored, seeded and diced
1 can (35 oz.) Italian plum tomatoes
1 1/2 lb. fresh ripe plum tomatoes, cut into 1-inch cubes
2 Tbsp. chili powder
shredded Cheddar cheese
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. basil
2 Tbsp. black pepper
1 tsp. salt
1 tsp. fennel seed
1/2 c. chopped fresh parsley
1 (14 oz.) can kidney beans
1 can chickpeas (optional)
1/2 c. chopped fresh dill
2 Tbsp. fresh lemon juice

Preparation

Place eggplant in a colander and sprinkle with coarse salt. Let stand for 1 hour.
Pat dry with paper towels.
Heat 1/2 cup oil in large skillet over medium heat.
Saute eggplant until almost tender.
Add oil as needed.
Heat the remaining 1/4 cup oil in same skillet over low heat.
Add onions, garlic and green peppers and saute just until softened, about 10 minutes.
Add to the casserole with oil.