Ingredients

1 1-pound Eggplant, cut into 1-inch cubes
5 tbsp Olive oil, divided
2 Yellow onions, chopped
3 cloves Garlic, minced
2 Medium zucchini, diced
2 Large red bell peppers, cored, seeded, diced
1-2 Jalapeño peppers, seeded, finely minced
1 28-ounce Can Italian plum tomatoes
1/2 cup Red wine
1 - 2 tbsp Chili powder
1 tbsp Ground cumin
2 tbsp Fresh chopped oregano or 2 teaspoons dried
1 teaspoon Fennel seeds
1 1/2 cup Cooked white beans (1 15-ounce can, drained and rinsed)
1 1/2 cup Cooked kidney beans (1 15-ounce can, drained and rinsed)
Zest of one lemon
3 tbsp Lemon juice
1 teaspoon Sugar
1/3 cup Chopped fresh cilantro
Salt and freshly ground black pepper to taste

Description

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