Vegetable Chili


Eggplant 1 Large , cut into 1/2 inch cubes
Salt To Taste
Olive oil 4 Tablespoon
Onion 1 Large , chopped
Garlic 1 Clove (5 gm) , crushed
Green pepper 1 , sliced
Canned peeled tomatoes 14 Ounce (425 Grams)
Zucchini 2 , sliced
Hot chili powder 1 Teaspoon
Ground cumin 1/2 Teaspoon
Fresh parsley sprig 4 , finely chopped
Canned three bean mix 1 Pound (500 Grams)
Freshly ground black pepper To Taste


1. Sprinkle eggplant with salt. Stand for 15-20 minutes. Rinse under cold, running water and pat dry with absorbent paper.

2. Heat 1 tablespoon oil in a large frying pan and cook eggplant (a) until just tender. Set aside.

3. Heat remaining oil in a large casserole dish. Add onion, garlic and green pepper (b) and cook until onion softens. Stir in tomatoes, zucchini (c), chili powder, cumin, parsley, beans (d), eggplant and pepper to taste. Cook until heated through.

4. Bake at 180°C/350°F/Gas 4 for 1 1/2 hours or until eggplant skin is tender and the casserole bubbling hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 372Calories from Fat 144

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 816 mg34%

Total Carbohydrates 48 g16%

Dietary Fiber 14 g56%

Sugars 11 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet