Aubergine chilli

|Charred aubergine gives this vegan chilli a delicious smoky depth making it a great family midweek meat alternative. Add other veggies from the summer bounty such as courgettes if you like too. |aubergine|3 aubergines cubed4 tbsp vegetable oil1 onion finely chopped4 garlic cloves finely chopped2 bell peppers chopped2 tsp ground cumin2 tsp ground coriander2 tsp smoked paprika1 tbsp chipotle paste2 x 400g tins chopped tomatoes2 x 400g tins kidney beans rinsed and draineda small bunch of coriander1 lime cut into wedgesyogurt to servesteamed rice to serve|Tip the aubergines into a large bowl with 2 tbsp of the oil and a good pinch of salt and mix well. Heat a non-stick frying pan over a medium-high heat and fry the aubergines for 4-5 minutes in batches until browned and charred then scoop out onto a plate.Tip in the remaining oil the onion and a pinch of salt and cook for 5 minutes until beginning to soften. Add the garlic and cook for a minute before adding the peppers dried spices and chipotle paste. Stir for 2-3 minutes then tip in the chopped tomatoes with a full tin of water. Tip in the beans and the aubergines season well and simmer gently for 40 minutes until thickened.Stir in the coriander and serve with lime wedges coconut yogurt and steamed rice.|15.00 minutes|4|Olive Magazine