Ingredients

• 1 medium eggplant, peeled if you wish, cut into 1 inch slices
• 1 tablespoon olive oil, plus extra for brushing
• 1 large onion, finely chopped
• 2 bell peppers, deseeded and finely chopped
• 3 -4 garlic cloves, finely chopped, crushed
• 2 (14 ounce) chopped tomatoes
• 1 tablespoon mild chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 small zucchini, quartered lengthwise and sliced
• 14 ounces kidney beans, drained and rinsed
• 2 cups water
• 1 tablespoon tomato paste
• 6 scallions, finely chopped
• 1 cup cheddar cheese

Instructions

1. Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.

2. Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.

3. Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.

4. Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.

5. Ladle into warmed bowls and top with scallions and cheese.