Black Bean Vegetable Chili - cooking recipe

Ingredients

1 medium sized eggplant, cut into 1/2 inch cubes
1 Tbsp. coarse (kosher) salt
1/2 c. olive oil
2 medium sized yellow onions, peel 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 large cloves garlic, peeled and coarsely chopped
8 ripe plum tomatoes, cut into 1 inch cubes
1 c. vegetable broth (use 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)
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)

Preparation

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