With all the talk of chili last week I thought I'd share a vegetarian chili recipe. And since I should start living up to my forum name, it features eggplant (aubergine)

Eggplant Chili

1/2 cup tomato sauce
2 medium eggplants, sliced 1/4" thick
2 medium onions, chopped
4 cloves garlic, chopped
1 large can whole tomatoes
1 small can tomato paste
1 tsp cocoa
1 Tbsp ground coriander
3 Tbsp chili powder (or 1 Tbsp each ground cumin, hot paprika and sweet paprika)
1 Tbsp whole mustard seeds
2 Tbsp dried cranberries
1 large can lentils + 1-1/2 cups water or
1/2 cup dry lentils + 3 cups water
2 Tbsp each brown sugar and corn syrup

Brush the eggplant slices with the tomato sauce and either grill or broil for 3-4 minutes on each side. Chop into a small dice and set aside.
Saute onion and garlic in a little oil over medium high heat until softened but not browned. Add the reserved, chopped eggplant and the remaining ingredients. Break up the tomatoes with a wooden spoon, bring chili to a boil, cover and simmer 30-45 minutes.
Add a few ladlefuls to a blender and puree. Return puree to chili to thicken (or use a hand blender). Serve with rice or garlic toast.

Oh, and the spice mix does vary depending on the main ingredient. So I didn't give anything away about my beef chili (nudge, nudge, noreen)

Oh yeah baby, this is one I'm going to do. Thanks Aubergine!!! Don't worry I never tell secrets, only keep them.