Ratatouille Chili

 

2

tablespoons olive or vegetable oil

1

large eggplant (1 lb), cut into 1/2-inch cubes (4 cups)

1

large onion, chopped (1 cup)

1

medium green bell pepper, chopped (1 cup)

1

clove garlic, finely chopped

1/2

cup sliced zucchini

3

teaspoons chili powder

1

teaspoon chopped fresh or 1/4 teaspoon dried basil leaves

1/4

teaspoon salt

1

can (15 to 16 oz) great northern beans, drained, rinsed

1

can (14.5 oz) whole tomatoes, undrained

1

can (8 oz) tomato sauce

• 1 In 4-quart Dutch oven, heat oil over medium-high heat. Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
• 2 Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender.