We came back from a week in Nova Scotia (where I ate my fill of local seafood!) to find that our eggplants had had a growth spurt in our absence. The result of the heatwave two weeks ago, I guess. Not only had a friend harvested several while we were gone, but there were (and still are) many more hanging on the plants.
Chipotle and eggplant work remarkably well together, and the spicy peppers give this a good kick.
2-3 medium onions, chopped
2-3 medium eggplants, peeled and cubed
2 red bell peppers, diced
3 cups chopped paste tomatoes (fresh, frozen, or canned)
1-3 chipotle peppers in adobo sauce, minced (per your taste for heat)
2-3 cups cooked black or pinto beans (optional)
2-3 tsp ground cumin
Salt and pepper to taste
1 lb ground beef
Heat some olive oil in a Dutch oven or soup pot. Add the onions and saute for 2-3 minutes. Add the eggplant, stir well, and reduce heat to medium. Cook, stirring frequently, until tender. Add the peppers, tomatoes, chipotles, and beans (if using), then stir in cumin, salt and pepper. Simmer until all vegetables are tender.
While the veggies simmer, cook the beef in a skillet until well browned. Drain off the fat and add the beef to the chili. Taste and adjust seasonings.