Vegetable Chili

1 medium eggplant, peeled if wished, cut into 1 inch slices
1tbsp olive oilm plus extra for brushing
1 lg red or yellow onion, finely chopped
2 bell peppers, finely chopped
3-4 garlic cloves, finely chopped or crushed
14oz can chopped tomatoes in juice
1 tbsp mild chili powder, or to taste
1/2 tsp cumin
1/2 tsp oregano
2 small zuchini, quarttered lengthwise and sliced
14oz canned kidney beans, drained and rinsed
2 c water
1 tbsp tomato paste
6 scallions, finely chopped
4oz grated cheddar cheese
salt and pepper

brush the eggplant slices on one side with olive oil. heat half the oil in a large frying pan over a medium high heat. add the eggplant, oiled side up, and cook for 5-6 minutes until browned on one side. turn, brown the other side and transfer to a plate. cut into bite sized pieces.

heat the remaining oil in a large saucepan over a medium heat. add the onion and bell peppers, cover and cook for 3-4 minutes stirring occasionally, until the onion is just softened. add the garlic, and continue cooking for 2-3 mins, or until the onion begins to color.

add the tomatoes, chili powder, cumin, and oregano. season with salt and pepper. bring just to a boil, reduce heat, cover and simmer for 15 minutes.

add the zuchini, eggplant pieces, and beans. stir in the water and tomato paste. cover again and continue simmering for about 45 minutes or until the vegetables are tender. taste and adjust the seasoning, if you prefer it hotter, stir in a little more chili powder.

season to taste, ladle into bowls, and top with scallions and cheddar cheese.