Aubergine is not the vegetable you usually find in a chilli, but their meaty, spongy texture perfectly absorbs all the flavours and together with the beans makes a delicious combo.
MIXED BEANS AND AUBERGINE CHILLI
(recipe adapted from S. Rimmer’s ‘The Accidental Vegetarian’ book)
about 80ml vegetable oil
1-2 aubergines, depends on the size, cut into chunky cubes
1 red onion, chopped
1 green pepper, chopped
4 garlic cloves, finely chopped
2-3 red chillies, finely chopped
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon cumin
pinch of ground cinnamon
1 x 400g tin chopped tomatoes
1 x 400g tin mixed beans
1 cup of water
1/2 teaspoon sugar (optional)
1/2 teaspoon cocoa powder (optional)
salt and pepper to taste
grated cheese/soured cream to serve (optional)
- Heat some oil in a pan and fry the aubergine pieces for about 7 minutes or until they get some colour and soften. Remove and drain on the kitchen towel.
- Fry the onions until soft and translucent, add chopped green peppers, continue to fry for another 4 minutes. Add the garlic, chillies, all spices, stir well and cook for another 2 minutes.
- Then add the beans, tomatoes, aubergines, sugar and cocoa powder (if you use it) and a cup of water. Season well, cover with the lead and cook on a medium heat for about 20 minutes.
- Check again for seasoning and serve with rice/baked potatoes, with dollop of soured cream and some grated cheese.