1. Place the eggplant in a colander. Toss with salt and let sit for one hour to remove the moisture. Pat dry with paper towels.
  2. If cooking beans do them now!  Pressure cook 30 minutes. Natural release 20 to 30 minutes.
  3. Heat half the oil in a Dutch oven (large pot). Add onions, zucchini, garlic,and peppers. Sauté over medium-low heat for about 10 minutes.
  4. Place the remaining oil in a skilled and cook the eggplant over medium-high heat until just tender, about 10 minutes. Transfer the eggplant to the Dutch oven.
  5. Add tomatoes, broth, ½ cup of parsley, basil and spices to the pot. Cook over low heat for 30 minutes, stirring occasionally.
  6. Add the black beans, corn, dill and lemon juice. Cook another 15 minutes. Adjust the seasonings and stir in the remaining ½ cup parsley.
  7. Serve hot, garnished with a dollop of sour cream, grated cheese, black olives, and scallions.
20 cups
1h 30m