|
|
|
| Laszlo's Eggplant Soy Chili |
12 ounces dried red beans
3 bay leaves
8 cloves garlic, peeled and smashed
3 large onions, diced
3 tomatoes, seeded and chopped
3 eggplants, unpeeled and diced into 1-inch cubes
2 cups dry red wine
2 cups vegetable stock
2 cups tomato paste
1/4 cup extra virgin olive oil
1/4 cup ground cumin
1/4 cup liquid smoke
1/4 cup soy sauce
1/4 cup hot pepper sauce
2 cups texturized vegetable protein (TVP)
Combine beans and bay leaves in enough water to cover beans.
Soak
overnight in refrigerator. Drain and add fresh water to cover. Cook beans
for 45
minutes; remove from heat and set aside.
Meanwhile, in a large nonstick skillet, sauté one-third of the garlic, one-third
of
the onion and one-third of the tomato over high heat. As tomato softens, add
one-third of the eggplant. Stir gently, then cover and cook on medium heat for
5
minutes. Next add one-third of the wine and one-third of the stock. Simmer
until
eggplant is soft, then transfer to a large stockpot; keep warm. Repeat
previous
steps until all garlic, onion, tomatoes, eggplant, wine and stock are
added to
stockpot.
Remove bay leaves from beans; add beans to stockpot. Add any remaining
bean
liquid along with tomato paste. Stir well and cook chili on medium heat.
Pour oil into a small saucepan and heat on medium-high. Mix in cumin and
quickly
fry into a paste. Add to chili, stirring well.
Add liquid smoke, soy sauce, hot pepper sauce and TVP; stir well, cover, and
simmer for 30 minutes, stirring frequently. Add water as needed. Serve over
rice, if desired.
Makes 12 servings
|
| |
|
|
