Rainy days call for soup.....

The weather here in NC has been less than appealing. No sunshine, just gray clouds and rain lurking in the area. Don't get me wrong. I love rain and what it brings to my garden, but after a couple days I'd like to bask in the sun.
However, the great thing about gray weather is the urge to get inside and cook. And that is what I decided to do the other day. I looked at my counter once again, overflowing with vegetables in the garden and immediately decided to throw it into a pot. And that is exactly what I did. I chopped up squash, eggplant, tomatoes, onions, garlic and allowed them to simmer together.
I would love to say that I allowed them to marry for hours, stirring it occasionally as I sat in my big brown leather chair reading. But I had work in the afternoon and only had two hours. So, I let them simmer, while cleaning up the mess. I added in some spices and tabasco to my liking, turned off the stove and went to work.
As the day went on the gray clouds let go of there condensation for a large downpour, and I thought about my chili waiting for me when I got home. I was too excited about it, but it was my first real meal of the week (I've really been slacking of in the cooking department)and I couldn't get enough.
Although, it might have been too spicy for some. I loved it. The only thing missing was some cornbread. That would have made the meal complete.

Vegetable Chili
1 zuchini chopped
1 squash, chopped
1 eggplant, chopped
1 lb or more of tomatoes
2 small bell peppers
1 medium onion
4 garlic cloves
few splashes of tabasco
salt, pepper, chili powder, cumin, cayenne pepper, oregano
extra virgin olive oil

Saute onion, oregano, and all veggies except tomatoes. After onions are semi-translucent add tomatoes. Make sure you turn down the heat, the tomatoes will add juices to the chili. Add a cup of water if it needs it and let simmer for at least an hour. After simmer add spices to your liking. Let cool a little before serving.