1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream (optional)
1 cup Monterey Jack Cheese, grated (optional)
4 scallions (green onions), white bulb & 3 inches green, sliced diagonally (optional)
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5-7 minutes. Transfer the zucchini to a large flameproof casserole dish or dutch oven.
- Heat the remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic, and bell pepper/ Saute until just wilted about 10 minutes. Transfer the mixture to the casserole along with the oil remaining in the skillet.
- Place the casserole over low heat. Add the canned tomatoes, and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt., fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.
- Stir in the kidney beans, chick peas, dill and lemon juice; cook for another 15 minutes. Stir well and adjust the seasoning to taste. Serve with corn bread. NOTE: Vegetables can chopped up several hours in advance and stored in the refrigerator.