Cut the eggplants into 1-inch
slices. Brush one side of the eggplant slices with olive oil.
Heat half the oil in a large
skillet over medium heat.
Add in the eggplant slices with
oiled-side up, and cook for 7 minutes, where the side will turn
Turn the eggplant slices over,
also cook until the other side turns brown.
Transfer the cooked eggplant
slices to a plate. Cut into smaller pieces, so they are easier
In a large pan, heat the remaining
oil over medium heat.
Add in the onions and bell
peppers. Cook while stirring occasionally for 5 minutes. Make
sure the onions are not browned but softened.
Add in the garlic and cook for
another 2 minutes.
Add in the tomatoes, cumin,
oregano and chili powder. Season with salt and pepper. Bring the
mixture to just a boil.
Reduce the heat. Cover and simmer
for 18 minutes.
Meanwhile, cut the zucchini
lengthwise into fourths and slice.
Add in the zucchini, kidney beans,
and the cooked eggplant slices.
Combine the water and the tomato
paste in a bowl and stir in to the eggplant-bell pepper mixture.
Bring to a boil, cover and simmer
for 50 minutes. Make sure the vegetables are tender. Ladle into
Sprinkle the scallions and cheese
over and serve.