Recipe: Eggplant with Black BeansThis recipe is a mildly adaptation of a recipe I found on sparkpeople. It's not too hard, but it does take awhile to cook the eggplant.
Note: We are now calling this recipe "Eggplant Chili" in our house.
2 Tbsp olive or canola oil
1 eggplant peeled and chopped
1 red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 can petite diced tomatoes, ~15 oz, slightly drained
1 can black beans*
1 tbsp chili powder
freshly ground pepper to taste
cooked white or brown rice (or quinoa)
Heat oil in a large skillet or wok. Add chopped eggplant, onion, red bell pepper, and garlic. Cook until eggplant is done (soft and color has darkened throughout). Add tomatoes, black beans, chili powder, and pepper. Cook until heated through. Serve on rice.
Makes 3 - 4 servings, and is awesome reheated!
You can also substitute for the beans (or include in addition to beans) cubed extra firm tofu that has been pan fried.
* I like to occasionally mention that you should rinse canned beans very well before using, to remove most of the unpleasant side effect of eating beans (and the salt).