Black Bean Chili with Eggplant

posted by RisaG ll/6/98

* Exported from MasterCook *

Black Bean Chili with Eggplant

Recipe By : Dean & DeLuca Cookbook by Rosengarten/Dean/DeLuca
Serving Size : 4 Preparation Time :0:00
Categories : Chilis & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds eggplant -- unpeeled, stemmed
-- cut in 1" cubes
salt -- for sprinkling
5 dried New Mexican red chiles**
3 cups water
1/4 cup extra-virgin olive oil
2 small red onions -- finely chopped
4 garlic cloves -- minced
1 28 ounce can plum tomatoes -- drained & chopped
1/2 tablespoon ground coriander
1/2 teaspoon ground cumin
1 bay leaf
2 cups cooked black beans
shredded white cheddar
red onions -- finely diced
cilantro -- coarsely chopped

Place the eggplant cubes in a strainer and sprinkle generously with salt. Let stand 1 hour and pat dry with paper towels.

Simmer the chiles and the 3 cups of water in a large saucepan for 20 minutes. Puree the chiles and their liquid, in batches, in blender until very smooth. Force the puree through a fine sieve and discard teh solids.

Preheat a 375 degree oven. Spread the eggplant cubes out on a baking sheet sprayed with some cooking spray. Spray a little on top of the eggplant cubes too. Roast in the oven for 10 minutes. Then turn the cubes over and roast for another 10 minutes.

Bake to original recipe:
Heat oil in a large, heavy Dutch oven over moderately high heat. Add eggplant and cook, stirring, until slightly golden brown, about 4 minutes. Remove eggplant and drain on paper towels.* Set aside. Wipe out the dutch oven and then put the onions and garlic in. Saute, spraying a little more non-stick cooking spray (take the pot off the heat first and away from the stove top). Stir and cook for another 4 minutes.

Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree, and simmer for 5 minutes.

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.

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Suggested Wine: Mexican beer (Dos Equus)
Serving Ideas : over white rice

NOTES : * This and the rest of the directions in this paragraph are my own adaptation to lower the fat content of this recipe.
The directions go back to the original in the next paragraph.

** The recipe calls for 15 New Mexican red chiles. I didn't have. I also thought that was quite too many for my family. So, even though New Mexicans aren't that hot, I used what I had and used quite a few less. I used 2 pasillas and 1 ancho. I feel it could have used one or two more of the anchos. It was delicious even this way but it could have used more heat.

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