Frank's Recipes! Silver Palate's Vegetable Chili

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Silver Palate's Vegetable Chili

1 medium-sized eggplant, unpeeled, cut into 1/2" cubes
1 Tablespoon coarse (kosher) salt
3/4 cup (or as needed) best-quality olive oil
2 medium-size yellow onions, cut into 1/4" dice
4 cloves garlic, finely chopped
2 large green bell peppers, cored, seeded, and cut into 1/4" dice
one 35 oz. can Italian plum tomatoes
1 1/2 pounds fresh ripe Italian plum tomatoes, cut into 1-inch cubes
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
1/2 cup chopped fresh dill
2 Tablespoons fresh lemon juice

Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels.

Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and sauté' until almost tender, adding a little bit more oil if necessary. Remove the eggplant to a casserole or Dutch oven.

Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers and sauté' just until softened, about 10 minutes. Add to the casserole with any oil.

Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently, for 30 minutes.

Stir in the kidney beans, chick-peas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings.

Serve immediately with brown rice and lots of shredded cheddar cheese.

Serves 8 portions