Sack Lunch: Black Bean Chili With Eggplant Recipe

• 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes
• Salt
• 15 dried New Mexican red chilies (about 3 ounces)
• 3 cups water
• 1/4 cup extra-virgin olive oil
• 2 small red onions, finely chopped
• 4 garlic cloves, minced
• 28-ounce can plum tomatoes, drained and chopped
• 1/2 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 2 cups cooked black beans
• White cheddar, coarsely grated
• Red onions, finely diced
• Cilantro, coarsely chopped
• Cooked brown rice, wheatberries, or tortilla chips

1. Put the eggplant cubes in a strainer and sprinkle generously with salt. Let stand for 1 hour and pat dry with paper towels.
2. Simmer the chilies with the 3 cups water in a large saucepan for 20 minutes. Puree the chilies and the liquid in batches in a blender until very smooth. Force the puree through a fine sieve and discard any solid pieces.
3. Heat the oil in a large, heavy Dutch oven over moderately high heat. Add eggplant and cook, stirring, until almost tender, about 4 minutes. Remove eggplant and set aside. Add onions and garlic to the same Dutch oven, adding more oil if necessary, and cook, stirring, for 4 minutes.
4. Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree and simmer 5 minutes.
5. Add beans and simmer over moderate heat for 15 minutes. Season to taste with salt. Remove the bay leaf. Place in bowls and top with cheese, onions, and cilantro.

eggplant, salt, red chilies, water, extravirgin olive oil, red onions, garlic, tomatoes, ground coriander, ground cumin, bay leaf, black beans, white cheddar, red onions, cilantro, brown rice

Taken from www.seriouseats.com/recipes/2008/05/black-bean-chili-with-eggplant-recipe.html (may not work)