In a Dutch oven, or large pot, heat 1 tablespoon olive oil over medium heat and sauté onions for about 5 minutes until they are translucent and soft. Add the garlic, chili powder, and cumin to bring out the flavors of these spices. Cook until fragrant, about 5 minutes. Remove the onion mixture from heat, and transfer it onto a plate. Set aside
In the same Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the eggplant, brown for 2 minutes, then flip the eggplant pieces and cook for an additional 2 minutes. Stir in the zucchini, red pepper, jalapeno pepper and thyme. Cook for 1-2 minutes, and then add the tomatoes, black beans and the onion mixture from earlier. Bring to a simmer over medium-high heat, and then reduce to medium-low. Add the cooked sorghum and simmer for 20 minutes. Stir in the lime juice, and add the cilantro. Remove from the stove. Serve warm.
Serving size: 2 cups, Calories: 375 calories, Fat: 9.5 grams, Saturated fat: 1 gram, Carbohydrates: 60 grams, Sugar: 10 grams, Sodium: 260 milligrams, Fiber: 16 grams, Protein: 14 grams, Cholesterol: 0 mg