LUCY'S EGGPLANT CHILLI

by Lucy Bee
(La Bouillie, France)

APPROXIMATE QUANTITIES FOR 2 HUNGRY PEOPLE

• 1 large onion (red, if possible), roughly chopped


• 2-3 large juicy cloves of garlic, crushed or very finely chopped (preferable)


• 2 medium, or 1 large eggplant/s (aubergines), cut into cubes of 1.5cm or so


• Approx. 100g dried kidney beans (or a can of tinned beans if you're in a hurry)


• 425ml tin of tomatoes (or use fresh), chopped
  
• 1 tblsp tomato puree


• 1 bay leaf; a pinch of fresh thyme or oregano if you have some


• 1 or 2 fresh or dried hot red chillies, finely chopped, with or without the seeds (quantities and seeds - this seriously depends on your taste buds and tolerance!)


• Extra virgin olive oil - enough to absorb the eggplant but don't over-do it


• Sea salt, freshly ground pepper

Method:

If using dried kidney beans, soak them overnight, or if you don’t have the time, cover the beans with boiling water and leave, covered, for 3 hours; drain and cook in fresh water for approx. 45 minutes until firm – they should be cooked but be careful not to let them get too soft.

Heat the oil over a medium flame and fry the onions until clear.

Add the chopped eggplant and fry for 3-4 minutes until lightly brown flecked.

Add the garlic, tomato paste, chillies and chopped tomatoes. Cover and simmer gently for about 15 minutes.

Add the drained kidney beans - a slosh of red wine wouldn't go amiss at this stage. Cover and simmer over a low flame for 20-30 minutes, stirring ever-so-occasionally but gently without breaking up the beans or eggplant.

Season to taste.

Serve with brown or white rice. Bio or Greek yoghut, and/or grated cheddder cheese go really well with this dish.

Bon apetite!