Roasted Vegetable Chili - cooking recipe

Ingredients

1 medium eggplant, cut into 1 inch cubes
1 large green bell pepper, quartered
1 large sweet onion, cut into 1/2 ' thick slices
3 tablespoons olive oil
1 lb lean ground beef
2 garlic cloves
1 (28 ounce) can diced tomatoes, undrained
2 (14 1/2 ounce) cans stewed tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
shredded cheddar cheese

Preparation

Heat oven to 450 degrees. Spray 2 large cookie sheets with nonstick cooking spray. In a large bowl, separate onions into rings, add eggplant, bell pepper and oil. Toss to coat. Place in a single layer on sprayed cookie sheets. Bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. Cool 5 minutes then coarsely chop the vegetables.
Mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain.
Add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. Bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. Sprinkle individual servings with cheese.