Black Bean Chili with Eggplant

Ingredients

• 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes
• Salt
• 15 dried New Mexican red chilies
• 3 cups water
• 1/4 cup extra-virgin olive oil
• 2 small red onions, finely chopped
• 4 garlic cloves, minced
• 28-ounce can plum tomatoes, drained and chopped
• 1/2 tablespoon ground coriander
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 2 cups cooked black beans
• As accompaniments:
• White cheddar, coarsely grated
• Red onions, finely diced
• Cilantro, coarsely chopped
• Cooked brown rice, wheatberries, or tortilla chips

Directions

1. Put the eggplant cubes in a strainer and sprinkle generously with salt. Let stand for 1 hour and pat dry with paper towels.
2. Simmer the chilies with the 3 cups water in a large saucepan for 20 minutes. Purée the chilies and the liquid in batches in a blender until very smooth. Force the puree through a fine sieve and discard any solid pieces.
3. Heat the oil in a large, heavy Dutch oven over moderately high heat. Add eggplant and cook, stirring, until almost tender, about 4 minutes. Remove eggplant and set aside. Add onions and garlic to the same Dutch oven, adding more oil if necessary, and cook, stirring, for 4 minutes.
4. Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree and simmer 5 minutes.
5. Add beans and simmer over moderate heat for 15 minutes. Season to taste with salt. Remove the bay leaf. Place in bowls and top with cheese, onions, and cilantro.