This one was yummy. Almost a veggie stew. We kept it on the mild side.
Then we chopped up a handful of oregano leaves and tossed them,
To serve we offered ciabatta bread, and chopped scallions. The hardy souls got some red pepper spice to sharpen the focus on the chili a little.
It was surprisingly well received. In a few bowls there was some careful maneuvering around the eggplant, but Lena and Lily announced that they really like red kidney beans.
The origins of this dish can be found with a recipe from food writer Mark Bittman.