Julia's Eggplant Ratatouille Chili

Eggplant Ratatouille Chili
Prep Time: 10 mins
Cook Time: 30 mins Servings: 6 Difficulty:
Easy
Ingredients:
1 tbsp canola oil
1 medium yellow onion,
diced
1 medium green pepper, seeded and
diced
2 cups unpeeled, diced
eggplant
2 cloves garlic, minced
2 15-ounce cans red kidney beans,
drained
15-ounce can stewed tomatoes
15-ounce can crushed
tomatoes
2 tbsp dried parsley
2 tsp chili powder
1 tbsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black
pepper
3 or 4 large green scallions,
chopped
Directions:
Heat oil in large saucepan. Add onion,
bell pepper, eggplant, and garlic. Cook over medium heat, stirring occasionally,
until vegetables are tender, about 10 minutes
Stir in kidney beans, stewed tomatoes,
crushed tomatoes, parsley, oregano, chili powder, thyme, salt, and pepper. Cook
over low heat, stirring frequently, about 20 minutes. Remove from heat, let
stand 5 to 10 minutes before serving. Serve topped with scallions.