Farm Talk

2 eggplants, about 1 ½ lb (750 g)

2 tsp salt

3 Tbsp Olive Oil

3 Onions, sliced

4 cloves garlic, minced

1-2 jalapeno peppers, seeded and minced

50 cloves garlic (approx), peeled

1 sweet green pepper, sliced

1 sweet red pepper, sliced

2 Tbsp chilli powder

1 tsp each: cumin and dried oregno

½ tsp each: dried thyme and salt

1 lb (500 g) mushrooms, quartered if large

1 cup green beans, in 1 inch pieces

Two 28 oz/796 mL cans tomatoes, undrained

1 ½ cups white wine

1/3 cup tomato paste

1 cup corn kernels

19 oz/540 mL can chick-peas, drained

350 g package frozen lima beans

¼ cup chopped fresh cilantro

Cut eggplant into ½-inch cubes; place in colander set over bowl. Toss with 2 teaspoons salt. Let stand 30 minutes to drain any bitter juices. Rinse; drain well. Meanwhile, in a 6-quat heavy saucepan or Dutch oven, heat oil over medium heat; cook onions for about 10 minutes or until tender but not brown, stirring occasionally. Reduce heat to medium-low. Add minced garlic and jalapeno peppers; cook, stirring occasionally, for 5 minutes. Add whole garlic cloves, sweet peppers and drained eggplant; cook over medium heat, stirring to mix well, for 5 minutes or until softened. Stir in chili powder, cumin, oregano, thyme and salt; mix well. Add mushrooms, green beans, tomatoes breaking up, wine and tomato paste; bring to a boil, stirring, reduce heat and simmer, uncovered, about 45 minutes or until garlic is very tender and chili is thickened. Stir in corn, chick-peas and lima beans; cover and simmer for another 15 minutes to blend and heat through lima beans. Stir in half of the cilantro. Garnish bowls of chilli with remaining cilantro.

That’s all the news from the farm for this week. Until next time, Keep Livin’ on the Veg!