|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.
overnight in refrigerator. Drain and add fresh water to cover. Cook beans
minutes; remove from heat and set aside.
Meanwhile, in a large nonstick skillet, sauté one-third of the garlic, one-third
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
minutes. Next add one-third of the wine and one-third of the stock. Simmer
eggplant is soft, then transfer to a large stockpot; keep warm. Repeat
steps until all garlic, onion, tomatoes, eggplant, wine and stock are
Remove bay leaves from beans; add beans to stockpot. Add any remaining
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
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