1/2 eggplant, peeled and diced
1/4 tsp. olive oil
½ onion, diced
1 1/3 tsp. garlic, minced
¾ green bell pepper, diced
14 oz. canned tomatoes
10 oz. red ripe tomatoes
2 1/2 tsp. chili powder
1 1/3 tsp. cumin powder
1 1/3 tsp. oregano powder
1 1/3 tsp. basil powder
2/3 tsp. black pepper
1/2 tsp. kosher salt
2/3 tsp. fennel seed
3 1/2 tbsp. fresh parsley, chopped fine
1/2 cup pinto or anasazi beans, cooked
1/2 cup garbanzo beans, cooked
1 3/4 tbsp. dill, fresh chopped
2 1/2 tsp. lemon juice
1 scallion chopped
Peel and dice eggplant.
Place in a perforated pan and sprinkle with kosher salt.
Let stand for 1 hour and pat dry.
Preheat a soup pot or tilt skillet; add enough olive oil to coat the bottom of the pot.
Saute the eggplant, onions, garlic and green pepper until tender.
Add remaining ingredients and cook over medium heat for 25-30 minutes, stirring frequently.
Serve in soup bowls top with scallions.
Recipe adapted from Red Mountain Resort
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