EGGPLANT AND MUSHROOM CHILI
Italian and Mexican flavors combine in a gourmet style fine dining chili experience!
Makes 12 cups
6 T. margarine
12 oz. fresh button/white mushrooms, cut into 1/2 inch cubes
3 c. cubed eggplant, unpeeled, 1/2 inch cubes (no larger)
1 t. salt
2 T. extra virgin olive oil
1/2 lg. sweet onion, cut into 1/2 inch squares
1 lg. fresh sweet red pepper, cut into 1/2 inch squares
1 lg. fresh green pepper, cut into 1/2 inch squares
salt and pepper to taste
15 oz. can diced tomatoes including liquid
15 oz. can stewed tomatoes including liquid, cut larger pieces into halves or thirds
2, 15 oz. cans condensed tomato soup
2, 10-3/4 oz. cans condensed tomato soup
2 T. mild chili powder
2 t. garlic powder
1 T. unsweetened cocoa powder
2 t. garlic powder
1/2 t. ground rosemary
1/4 t. chipotle powder or red cayenne pepper
1/3 c. juice of fresh lemon
1/4 c. semi-sweet white wine
finely chopped fresh garlic for topping (garnish)
In soup pot, over medium heat, melt margarine. Add mushrooms, eggplant and salt. Saute till golden and eggplant becomes soft and translucent.
Add 2 T. olive oil to eggplant skillet. Stir.
Now add onion, red and green peppers. Saute till onions and peppers are partially wilted.
Add remaining ingredients, except chopped garlic, stirring after each addition.
Cover skillet, and cook on low heat 45 minutes, stirring occasionally. Uncover, then cook 30 minutes longer, again, stirring occasionally. Adjust for salt.
Ladle into soup bowls and top each serving with a little chopped garlic. Serve.
Notes: Eggplant needs to be cooked thoroughly throughout to enjoy both the taste and texture. Eggplant is one vegetable that is never cooked tender-crisp, like so many other vegetables. Keep the skins on and stay at the 1/2 inch limit for the cube size. Use your ruler till you know by instinct what 1/4, 1/2, 1 inch etc. looks like. If you want to be a chef in your own kitchen or somebody else’s you need to think size when cutting anything.