Lentil And Eggplant Chili Mole
Yield: Serves 3-4
Adapted from Grace Dickinson
1 Tbsp. olive oil
1 small onion, diced
1 small or 1/2 large bell pepper, diced
2 cloves garlic, minced
1/2 Tbsp. mild chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/4 teaspoon salt
1 Tbsp. unsweetened cocoa powder
3/4 cup dried green lentils, washed
2 cups vegetable broth
Half can (15-ounce) diced tomatoes or 1 cup fresh, diced
1 lb. eggplant (or all the eggplant in your box) cut into 1/2-inch cubes
1 Tbsp. flour
1 tsp. brown sugar
3-4 Tbsp. fresh parsley or cilantro, chopped
Preheat a large pot over medium-high heat. Sauté the onions and bell pepper in the oil until translucent, about 5-7 minutes. Add the garlic and sauté for another minute, using nonstick cooking spray or a splash of water if it’s sticking. Mix in the chili powder, cumin, coriander, oregano, cinnamon, flour and salt. Add 1/2 cup of the vegetable broth and the cocoa powder, and cook for about 1 more minute while stirring to dissolve the cocoa.
Add the lentils, remaining vegetable broth, diced tomatoes and eggplant. Cover the pot and bring the mixture to a boil. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are tender and the eggplant is soft. Stir in the brown sugar, and adjust salt and pepper, to taste.
Let the chili sit for 10 minutes or so for maximum flavor. Serve over grain of your choice or with a crusty piece of bread, and top with chopped parsley or cilantro.
