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Lentil and Eggplant Chili Mole

2 lbs eggplants, cut into 3/4 inch cubes
1 teaspoon olive oil
1 small onion, diced medium
12 teaspoon red pepper flakes
1 red pepper, diced medium
3 garlic cloves, minced
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
12 teaspoon ground cinnamon
34 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup green lentil, washed
4 cups vegetable broth
1 (15 ounce) can diced tomatoes
2 teaspoons agave nectar or 2 teaspoons maple syrup
cilantro, for garnish (optional)


Preheat a 4-quart soup pot over medium high heat. Saute onions and bell pepper in oil until translucent, 5 to 7 minutes. Add garlic and red pepper flakes and saute for another minute, using cooking spray or a splash of water if it's sticking. Mix in chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa. Add lentils, vegetable broth, diced tomatoes and eggplant. Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Mix in agave. Taste for salt and seasoning. Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro.

Source: www.food.com