Sack Lunch: Black Bean Chili with Eggplant

Ingredients

• 1  bay leaves 
• 28 ounce canned tomatoes drained chopped canned
• 3 ounces pepper flakes dried red
• 4 servings cilantro leaves coarsely chopped
• 2 cups black beans cooked
• 1.5 pounds eggplant stemmed unpeeled cut into 1-inch cubes
• 4  garlic clove minced
• 0.5 tablespoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.3 cup olive oil extra virgin extra-virgin
• 4 servings onion diced red finely
• 4 servings salt 
• 4 servings brown rice cooked
• 3 cups water 
• 4 servings cheddar cheese white grated

Equipment

• bowl
• paper towels
• sauce pan
• sieve
• blender
• dutch oven

Directions

1. Put the eggplant cubes in a strainer and sprinkle generously with salt.
2. Let stand for 1 hour and pat dry with paper towels.
3. Simmer the chilies with the 3 cups water in a large saucepan for 20 minutes. Purée 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.
4. Heat the oil in a large, heavy Dutch oven over moderately high heat.
5. Add eggplant and cook, stirring, until almost tender, about 4 minutes.
6. Remove eggplant and set aside.
7. Add onions and garlic to the same Dutch oven, adding more oil if necessary, and cook, stirring, for 4 minutes.
8. Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree and simmer 5 minutes.
9. Add beans and simmer over moderate heat for 15 minutes. Season to taste with salt.
10. Remove the bay leaf.
11. Place in bowls and top with cheese, onions, and cilantro.