Indian Eggplant Chili Recipe

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Here is our (Shannon and my) version of the industrial strength recipe "Vegan Easy Make Indian Many Bean Eggplant Chilli: Beans & Fennel, Peppers, Chickpeas, Aubergine, Coriander Basil Parsley.

I totally brain-spaced on using oregano and fennel at all, let alone "1 bulb fennel, chopped"). Other omissions from the recipe probably less critical. But in any case we loved our version.

* 1 and a half large eggplants (aubergines) or two small ones, cubed
* 3 medium onions, chopped
* 3 carrots, chopped
* 4 cloves garlic
* 1 large red bell pepper, chopped fine
* Olive and almond oil as required
* 1 26 oz can crushed tomatoes
* 1 26 oz can tomato sauce
* 1 12 oz can fire roasted tomatoes
* 2 tablespoons cumin
* 1 tablespoon or so chili powder
* 1 tablespoon coriander
* 1 tablespoon basil
* 1 16 oz can black beans, drained and rinsed (Shannon insisted)
* 1 16 oz can chick peas (garbanzo beans), drained and rinsed

Directions

  1. Cut the eggplants into cubes and put onto a plate. Sprinkle with salt (and a little lemon juice).
  2. Start all the tomato cooking in a very large corningware pot. Bring the whole lot to the boil.
  3. Heat 7-8 tablespoons of olive and some almond oil and fry the eggplant in a wok, adding oil if necessary as it will soak it up, two batches should do it. (Shannon decided not to do all the eggplant, I had cut two large ones, which was probably a good decision since I had arbitrarily doubled the recipe.) When well cooked add the eggplant to the sauce.
  4. Put or keep about 6 tablespoons olive oil in the wok and fry all the vegetables, stirring occasionally. If you need a little more oil add it, they should brown but not burn. I had forgotten to cut the carrots so they were fried in a separate batch, but if done together carrots should be put in first.
  5. When the vegetables are lightly browned but not black, stir in the coriander, lots of coriander, and cumin and basil and chili powder.
  6. Add to the sauce.
  7. Serve with jasmine rice.