Vegetarian chili

• 2 large eggplant/aubergine
• 1/3 cup softened butter
• 1/4 tsp salt
• 1/4 cup olive oil, extra virgin
• 1 tsp granulated garlic powder
• 1/2 medium red onion
• 1 pinch salt
• 1 medium bell pepper
• 1 1/2 tbsp butter
• 16 oz whole mushrooms
• 1 tbsp cumin seeds
• 1 tbsp turmeric
• 1 tbsp ground cumin
• 2 tbsp butter
• 1 tsp olive oil, extra virgin
• 1 pinch salt
• 2 clove garlic cloves sliced
• 28 oz diced tomatoes
• 28 oz tomato puree
• 1 tbsp granulated garlic powder
• 2 tbsp ground cumin
• 1 tsp red pepper flakes, each bowl, optional

1. Preheat oven 400 Fahrenheit
2. Peel and cube the eggplant.
3. Coat with butter, olive oil, garlic, and salt.
4. Layer on a baking pan and roast 30 minutes.
5. In a pan sautee the peppers and onions in butter, and salt.
6. Slice the mushrooms.
7. In oil and butter add garlic slices, cumin seeds, and turmeric, heat till you can hear the sizzle add mushrooms.
8. Add salt.
9. Sautee for
10. Add onions, peppers, mushrooms to the sauce.
11. Let simmer 15 minutes.
12. Add eggplants.
13. Simmer 15 minutes.
14. Serve hope you enjoy.

aubergine, butter, salt, olive oil, garlic, red onion, salt, bell pepper, butter, mushrooms, cumin seeds, turmeric, ground cumin, butter, olive oil, salt, clove garlic, tomatoes, tomato puree, garlic, ground cumin, red pepper

Taken from cookpad.com/us/recipes/364840-vegetarian-chili (may not work)