Black Bean, Lentil and Eggplant Chili

I'm an Eggplant lover newbie so I'm always looking for ways to incorporate it into a meal.  While I love it fried up with a touch of salt I figured there had to be other creative ways to eat it.  The roasting of the eggplant gives it a nice smoky flavor that adds a unique element to the chili.   

Black Bean, Lentil and Eggplant Chili

Adapted from Food Network Magazine recipe

1            small – medium eggplant, diced and roasted

1            onion, diced

1-2        Jalapeño peppers, finely chopped (and seeded if don’t want too hot)

4            garlic cloves, minced

              olive oil for sauting roasting eggplant and sauting

1            tablespoon cumin

1            tablespoon Adobo Chili powder (or you can use 1 teaspoon to start)

1            28 oz.  diced tomato in juice

1            15 oz. can black beans, drained

4            cups vegetable stock

1/2         cup green lentils, dry

1            tablespoon Masa Harina mixed with 1/4 cup water  (for thickening)

              salt and pepper as needed

Peel and dice eggplant, place on a baking sheet, drizzle with olive oil and sprinkle with salt.  Mix with hands.  Roast for approximately 15 minutes at 425 degrees. Keep an eye on it to make sure it doesn’t burn.  Once cooked, take out and set aside.

Add olive oil to large pot, add onion and cook until soft.  Add diced Jalapeno peppers and garlic.  Stir around, add spices (cumin and chili powder) and continue to stir around.  Add eggplant and cook a few more minutes.

Add tomatoes, black beans, lentils and 4 cups vegetable stock.  Let cook 30 minutes.  If you would like a thicker chili, add the Masa Harina mixture.