Margaret's Black Bean Vegetable Chili

2 medium eggplants, cubed
3/4 c. olive oil
4 onions, chopped
4 zucchinis, cubed
4 bell peppers, chopped
8 cloves garlic, minced
16 plum tomatoes, chopped
2 c. vegetable broth
2 c. parsley, finely chopped
1 c. basil, finely chopped
6 T. chili powder
3 T. cumin
2 T. oregano
2 t. black pepper
1 t. red pepper flakes
4 c. canned black beans
3 c. corn
1 c. dill, finely chopped
sour cream, grated cheese and scallions for garnish

Saute eggplant until tender.  Set aside.  In 1/2 c. oil, saute onions,
zucchinis, peppers, and garlic until tender.  Return eggplant to pot with
other vegetables.  Add tomatoes, broth, parsley, basil, and spices.  Cook on
low-medium heat about 10 minutes.  Finally, mix in black beans, corn, and
dill.  Simmer as long as you like.  Serves 16.