|Eggplants add texture and a great flavor to this hearty chili. The chocolate is an interesting touch, but can definitely be omitted if it sounds too weird.|
Cover plate with paper towels and set next to the stove.
Heat oil over medium heat, add the eggplant, and sauté until softened, about 4 minutes. Transfer to plate to drain.
Add onions and garlic to remaining oil and sauté about 3 minutes, until soft.
Stir in chiles and sauté another 5 minutes.
Add eggplant, tomatoes, and spices and simmer for 5 minutes.
Stir in the beans and simmer another 15 minutes.
Mix in chocolate and serve.
Adapted from the recipe for “Black bean and eggplant chili” in The Accidental Vegetarian – read my review.
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