Eggplant and Black Bean Chili

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.
Yield	6 servings
Time	40 minutes
Tools	plate paper towels large saucepan wooden spoon slotted spoon
Ingredients	½ c olive or vegetable oil 1 pound eggplant, cubed 2 red onions, minced 4 cloves garlic, minced 10 small red chiles, chopped 4 c tomatoes, chopped (canned ok) 1 t coriander pinch cumin pinch cinnamon 1 bay leaf salt pepper 9 oz black beans, soaked and cooked or canned/drained/rinsed 2 T dark chocolate, grated (optional)
Directions	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.
Notes	Adapted from the recipe for “Black bean and eggplant chili” in The Accidental Vegetarian – read my review. Buy it: Amazon.com \| Amazon.co.uk
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