Vegetarian Chili

1 eggplant ½ inch diced
2 tablespoons salt
¼ cup olive oil
2 onions, diced
2 zucchini, ½ inch diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, chopped
1 can of tomatoes with juice
1 or 2 jalapenos, diced
1 tablespoons chili powder
1½ tablespoons cumin
1 tablespoon dried oregano
1 teaspoon fennel seed
1 teaspoon black pepper
1 tablespoon salt
1 bunch dill, chopped
1 bunch parsley, chopped
2 cups cooked dried beans
¼ cup lemon juice

1. Toss eggplant in a colander with 2 tablespoons salt. Let stand 15 minutes. Rinse thoroughly and drain.

2. Saute onions in olive oil 5 minutes until soft and translucent. Add eggplant, zucchini, peppers, garlic, jalapenos, and cook stirring in the spices: cumin, chili powder, oregano, fennel seed, salt and pepper.

3. Add the beans and the can of tomatoes, crushed by hand.

4. Cook 30-45 minutes until the vegetables and beans are tender. Add parsley, dill and lemon juice. Simmer additional 15 minutes and taste for additional seasoning.