Easy Aubergine Chilli

Ingredients

• 2 tablespoon olive oil, divided
• 1 large aubergine, diced
• 1 red onion, diced
• 1 red pepper, deseeded and chopped
• 1 medium carrot, diced
• 4 garlic cloves, finely chopped
• 2 tablespoon tomato paste
• 2 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/4 teaspoon chilli powder
• 2 teaspoon Worcestershire sauce
• 1 x 400 g (14 oz) chopped tomatoes
• 1 x 400 g (14 oz) tin azduki beans, drained
• 1 x 400 g (14 oz) tin lentils, drained
• 750 ml (3 cups) vegetable stock
• Juice of 1 lime

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a...: Heat 1 tablespoon of olive oil in a large pan that has a lid. When the oil is hot, add the diced aubergine and cook for 8-10 minutes over medium heat until slighlty charred. Remove the aubergine pieces from the pan and set them aside.

2. 2

   In the same pan, heat the rest of...: In the same pan, heat the rest of the olive oil and fry the onion for 1 minute until slighlty softened. Add the red pepper and carrot and cook for 5-6 minutes until the veggies soften.

3. 3

   Stir in the garlic and continue to cook...: Stir in the garlic and continue to cook for another minute until fragrant. Add the tomato paste, smoked paprika, ground cinnamon, ground coriander, and chilli powder and stir to combine. Mix in the Worcestershire sauce and stir until it evaporates.

4. 4

   Add the chopped tomatoes and then transfer the...: Add the chopped tomatoes and then transfer the aubergines back to the pan. Add the beans, lentils, and stock, and stir to combine. Bring the chilli to a boil, then lower the heat, cover with a lid, and simmer for 30 minutes, stirring occasioanlly so the chilli doesn't stick to the bottom of the pan.

5. 5

   Take the lid off and continue to cook...: Take the lid off and continue to cook for another 5-10 minutes until the sauce thickens. Stir in the lime juice and season to taste. Serve over rice, accompanied by tortilla chips, if you like.