Garbanzo Eggplant Chili

3          tablespoons olive oil
1          large eggplant, peeled and cut into 3/4-inch cubes (4 cups)
3          cups diced tomatoes (4-5 medium)
1          can (2.25 oz) sliced black olives, drained
1          tablespoon chili powder
1          teaspoon garlic powder
1/8       teaspoon black pepper
1-1/2   cups cooked* or 1 can (15 oz.) garbanzo beans, drained

*1/2 cup dry makes 1-1/2 cups cooked

In a large saucepan, heat oil over medium heat. Add eggplant; cook until transparent, about 5 minutes. Add tomatoes, olives, chili powder, garlic powder, black pepper and 1 cup water. Bring to a boil; cover and reduce heat. Simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in garbanzos and cook until heated
through, about 2 minutes. Makes 4-1/2 cups. Serves 4-6.

Nutritional Information per Serving:

Calories 232, Protein 7 g, Carbohydrates 29 g, Fat 12 g, Calories from fat 45%, Cholesterol 0 g, Fiber 8 g, Folate 119 mcg, Sodium 145 mg