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
- paper towels
- large saucepan
- wooden spoon
- slotted spoon
- 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
- 9 oz black beans, soaked and cooked or canned/drained/rinsed
- 2 T dark chocolate, grated (optional)
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. Set on top of paper towels 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.