Aubergine Chilli Con Carne

Small Onion, chopped finely
Two cloves garlic, likewise
One aubergine, chopped widthways into slices
Tin tomatoes
Tin kidney beans, drained
Tomato puree
Parsley, cumin, chilli powder, paprika
Hot vegetable stock


Generously salt the aubergine slices and leave in a colander for 30-40 minutes.  Rinse thoroughly.

Heat vegetable oil in a wok, and add the onion.  Fry gently for 10 minutes.

Add the garlic and cook for a minute or so more.  Add a generous dash of the various spices and parsley and mix well.

Slice the salted and rinsed aubergine slices up into very small chunks.  Add these, the tomatoes, puree, beans and stock plus a dash of salt.

Bring to the boil, then cover and simmer for 25 minutes, stirring occasionally.

Take the lid off and simmer for another 5 minutes.

Serve with rice, or corn tortillas and cheese.

Alternate: I reckon using mushroom rather than aubergine could be interesting……





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