from New Basics Cookbook

Ingredients

1	yellow bell pepper, diced
4	garlic cloves, chopped
8	ripe plum tomatoes, cubed
1	cup vegetable broth
1	cup fresh Italian parsley, chopped
1/2	cup fresh basil leaves
3	tablespoons chili powder
1 1/2	tablespoons ground cumin
1	tablespoon dried oregano
1	teaspoon freshly ground black pepper
1/2	teaspoon dried red pepper flakes
2	cups cooked black beans
1 1/2	cups frozen corn kernels
1/2	cup chopped fresh dill
1/4	cup lemon juice

Directions

1. Place the eggplant in a colander. Toss with salt and let sit for one hour to remove the moisture. Pat dry with paper towels.
   
   
2. Heat half the oil in a dutch oven (large pot). Add onions, zucchini, bell peppers and garlic. Saute over medium-low heat for about 10 minutes.
   
   
3. Place the remaining oil in a skilled and cook the eggplant over medium-high heat until just tender, about 10 minutes. Transfer the eggplant to the dutch oven.
   
   
4. Add tomatoes, broth, 1/2 cup of parsley, basil and spices to the pot. Cook over low heat for 30 minutes, stirring occasionally.
   
   
5. Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust the seasonings and stir in the remaining 1/2 cup parsley.
   
   
6. Serve hot, garnished with a dollop of sour cream, grated cheese and scallions.
   
   

Categories

Beans, Tomatoes, Vegetables, Main Dish, Saute, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in iron High in manganese High in magnesium High in phosphorus High in potassium High in thiamin Very high in vitamin A Very high in vitamin C