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. Set the eggplant cubes in a strainer and season them well with salt. Leave them for 1 hour, then blot them dry with paper towels.
2. In a large saucepan, combine the chilies with the 3 cups water and simmer for 20 minutes. Working in batches, blend the chilies with their cooking liquid until the mixture is very smooth. Press the puree through a fine sieve, then throw away any solids left behind.
3. Warm the oil in a large, heavy Dutch oven over moderately high heat. Stir in the eggplant and cook until it is nearly tender, about 4 minutes. Transfer the eggplant out of the pot and reserve it. In the same Dutch oven, cook the onions and garlic, adding more oil if you need it, and stir for 4 minutes.
4. Add the tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree. Bring the mixture to a simmer and cook for 5 minutes.
5. Stir in the beans and continue simmering over moderate heat for 15 minutes. Add salt to taste, then take out the bay leaf. Spoon the chili into bowls and finish with cheese, onions, and cilantro.