Ratatouille Chili

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - peeled, and (medium)
		Finely chopped
2		Garlic clove - peeled, minced (medium)
1		Green bell pepper - stemmed, seeded, (medium)
		And finely chopped
3		Japanese eggplant - (abt 3/4 lb total) - finely diced (medium)
1 1/2 tablespoons	22ml	Chili powder
3/4 teaspoon	3.8ml	Ground cumin
1/8 teaspoon	0.6ml	Cayenne pepper
1 teaspoon	5ml	Dried basil - crushed
1		Low-sodium diced peeled tomatoes - (14 1/2
		Oz) - undrained
1		Low-sodium tomato sauce - (8 oz)
3/4 cup	177ml	Water
1 cup	146g / 5.1oz	Zucchini - finely diced (medium)
1		White beans - (15 oz) - drained, rinsed,
		And drained again
1/4 teaspoon	1.3ml	Salt - (to 1/2 tspn)
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a 4-quart pot, heat the oil over medium heat. Add onion and saute 4 minutes. Add garlic, green pepper and eggplant; saute 5 minutes. (Add a tablespoon or two of water if the vegetables begin to stick to the pan.)

Sprinkle the chili powder, cumin, cayenne and basil over the vegetables; stir 1 minute. Then add tomatoes, tomato sauce and water. Simmer 10 minutes.

Add zucchini, white beans, salt and pepper. Simmer an additional 10 minutes. Serve immediately, or cool, refrigerate and reheat.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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