Chili

In a large saucepan, sauté

• 2 chopped onions
• 1 medium eggplant, chopped (ok to leave the skin on)
• 1 chopped sweet pepper

When the onion and pepper are soft, add

• 2 cups tomatoes (chopped or crushed)
• 2 cups cooked white beans
• 2 cups cooked chick peas
• ½ cup green chilis
• 1 Tablespoon basil pesto (or dried sweet basil)
  
• 2 teaspoons ground cumin
• 3 teaspoons chili powder
• 6 oz. tomato paste

Simmer until the eggplant is very tender and the flavors are blended, about 30 minutes.