How to make it

  • Place eggplant in colander and sprinkle with kosher salt then let stand 1 hour.
  • Pat eggplant dry with towel.
  • Heat 3/4 cup oil in large skillet over medium heat then add eggplant and sauté until tender.
  • Remove eggplant and set aside.
  • Heat remaining 1/4-cup oil.
  • Add onions, green pepper and garlic then sauté 10 minutes.
  • Add sautéed eggplant to pan.
  • Reduce heat and add undrained canned tomatoes and all herbs except dill
  • Cook uncovered for 10 minutes stirring frequently.
  • Stir in beans, dill and lemon juice then cook 15 minutes longer.
  • Stir well and adjust seasonings.
  • To serve spoon chili into hot wedge of squash on plate.

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