茄子とひよこ豆のチリ

Garbanzo Eggplant Chili

　Ingredients
makes 4-6 servings.
3 tbsp. olive oil
1 large eggplant peeled and cut into 3/4 inch cubes
3 cup diced tomatoes (4 to 5 medium)
1 can sliced black olives, drained
1 tbsp. chili powder
1 tsp garlic powder
1/8 tsp black pepper
1+1/2 C cooked or 1 can garbanzo beans, drained

1. In a large saucepan, heat oil over medium heat.
2. Add eggplant, cook until transparent, about 5 minutes.
3. Add tomatoes, olives, chili powder, garlic powder,
black pepper and 1 cup water. Bring to boil
cover and reduce heat.
4. Simmer, stirring occasionally, until vegetables are
tender, about 15 minutes.
5. Stir in garbanzos and cook until heated through,
about 5 minutes.