Ingredients

1 eggplant, cut into 1/2 inch cubes1 T coarse kosher salt (I use table salt) 1/4 cup olive oil (I try to use half of this amount) 1 onion, cut into 1/2 inch dice 2 zucchini, cut into 1/4 inch dice 1 red bell pepper, cored, seeded and cut into 1/4 inch dice 1 yellow bell pepper, cored, seeded and cut into 1/4 inch dice 4 large cloves garlic, coarsely chopped 8 ripe plum tomatoes, cut into 1 inch cubes 1 C vegetable broth 1 C chopped fresh Italian parsley 1/2 C slivered fresh basil leaves 3 T chili powder 1 1/2 T ground cumin 1 T dried oregano 1 tsp. freshly ground black pepper 1/2 tsp. dried red pepper flakes Salt to taste 2 C cooked black beans (I use 2 cans) 1 1/2 C fresh or frozen (thawed) corn kernels (2-3 cobs) 1/2 C chopped fresh dill 1/4 C lemon juice Sour cream, for garnish if desired Grated Monterey Jack cheese, for garnish if desired 3 scallions, thinly sliced for garnish if desired1.Place the egglant in a colander. Toss with salt and let sit for one hour to remove the moisture. Pat dry with paper towels.2.Heat half the oil in a dutch oven (large pot). Add onions, zucchini, bell peppers and garlic. Saute over medium-low heat for about 10 minutes. 3.Place the remaining oil in a skilled and cook the eggplant over medium-high heat until just tender, about 10 minutes. Transfer the eggplant to the dutch oven. 4.Add tomatoes, broth, 1/2 cup of parsley, basil and spices to the pot. Cook over low heat for 30 minutes, stirring occasionally. 5.Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust the seasonings and stir in the remaining 1/2 cup parsley. 6.Serve hot, garnished with a dollop of sour cream, grated cheese and scallions.Makes 8 portions (Recipe from the New Basics Cookbook)

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