I wanted to re post & add to a new Recipes section ( up top) as I hilariously attempt to learn some new cooking skills.
This is one of my favorites! A mom friend online, gave it to me, when Andy was a baby. I've made it differently each time & every time I just LOVE it.
6 tbsp olive oil
unpeeled Med. Eggplant, cut into cubes
1 cup chopped yellow onion
2 cloves garlic, crushed
1 cup green pepper, cubed
2 cups tomatoes, canned & crushed
1 tbsp chili powder
1 1/2 tsp cumin
1 1/2 tsp oregano
1/4 cup parsley, fresh, minced ( I used dried)
S& P to taste
2 cups beans ( kidney, garbanzo, etc, drained)
Heat EVOO in a skillet, add eggplant, onion, garlic & green pepper. Saute 10 minutes until softened.
Garlic. Little trick for those of you with garlic troubles.
Lay the clove down, on a hard flat surface. Use a large, wide knife, lay on top of the clove of garlic, like a sheet of paper & hit with the palm of your hands.
Be careful! I am not responsible for any damages you may incur while using sharp knives.
The clove is smashed, and easily comes out of the "wrapper" that some people struggle with.
I also recommend a stainless steel "soap" bar, for removing kitchen smells, like onion, fish, garlic & other food handling odors that soap just doesn't get out.
Transfer to saucepan & add tomatoes, chili powder, cumin, oregano, parsley & S & P.
Cook over low heat, uncovered 10 minutes, Stir in beans & cook 10 more minutes on low.
If you don't want a vegetarian meal;
I browned some ground beef, took a spicy sausage out of the casings & cut up pepperoni & added it all, browned to the mix as well.. I HIGHLY recommend this! It adds a real spice that's just perfect!
It also makes the meal a bit heartier, for those men who don't want to eat chili based out of vegetables.
I also added an extra can of crushed tomatoes to the mix, adding the meat it needed a little extra moisture/mush to make it *chili*
And of course..everything looks better with a bit of cheese on top!!!