Black & Red Bean Chili With Eggplant

• 2 tbsp extra virgin olive oil
• 1 large white onion, chopped (Vidalia, if available)
• 1 large shallot chopped
• 1 small or 1/2 large red pepper, seeded and chopped
• 2 large cloves garlic, minced
• 3 tbsp fresh ginger minced
• 1 medium eggplant cut into 1/2 inch dice
• 1 can black beans drained and rinsed
• 1 can dark red kidney beans, drained and rinsed
• 1 28 or 35-oz can Italian tomatoes, drained and chopped
• 1 tbsp ground ancho or chipotle chili powder
• 2 tsp oregano
• 2 tsp cumin
• 2 tbsp chopped pickled jalapenos
• 1-1/2 cups vegetable juice, preferably Trader Joe's Garden Patch (or Knudsen's Verry Veggie - same thing)
• 1/2 tsp sea salt

1. In a large deep skillet, preferably electric, saute onion, shallot, peppers, ginger and garlic in olive oil over moderately low heat, until softened. Add eggplant, and continue to cook, stirring occasionally until softened and cooked through. Add all remaining ingredients and simmer uncovered, stirring occasionally, until heated through and flavors combine - about five minutes.

extra virgin olive oil, white onion, shallot, red pepper, garlic, ginger, black beans, dark red kidney beans, italian tomatoes, ground ancho, oregano, cumin, pickled jalapenos, vegetable juice, salt

Taken from www.epicurious.com/recipes/member/views/black-red-bean-chili-with-eggplant-50036518 (may not work)