Smoky charred aubergine chilli

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• Aubergine1
• Olive or rapeseed oil1 tbsp
• Red onionDiced1
• CarrotsFinely diced2
• Puy lentilsRinsed70 g
• Red lentilsRinsed30 g
• Kidney beans (canned)400 g
• Dark soy sauce3 tbsp
• Chopped tomatoes (canned)400 g
• Dark chocolateFinely chopped20 g
• Chilli powder¼ tsp
• Dried oregano2 tsp
• Ground cumin2 tsp
• Smoked sweet paprika2 tsp
• Ground coriander1 tsp
• Cinnamon1 tsp
• Vegetable stock800 ml
• LimeJuiced½
• Brown rice
• Toppings (tortilla chips, avocado, yogurt, cheddar)

1. 1

   Char the aubergine until black all over. On a gas hob, set it straight on a lit burner and turn it now and then with tongs. Otherwise, use a barbecue, or set the grill to maximum and turn the aubergine now and then until completely blackened (a grill gives a less smoky flavour).

2. 2

   Leave the aubergine on a plate to cool. Strip away the blackened skin, discard the stem and roughly chop the flesh. Set aside.

3. 3

   Heat the oil in a large pan. Add a pinch of salt to the pan along with the onion and carrots, and cook for 15-20 mins on a low-medium heat, stirring now and then, until soft.

4. 4

   Add the chopped aubergine, the Puy and red lentils, the kidney beans together with the liquid from their can, the tomatoes, chocolate, soy sauce, oregano, chilli powder and the other spices. Mix well, then pour in the stock and bring to the boil. Reduce the heat to its lowest setting.

5. 5

   Put the lid on and cook for 1½ hrs, stirring and checking every 15-20 mins so nothing sticks or burns.

6. 6

   Remove the lid and simmer on a low-medium heat, stirring now and then, until thickened, about 15 mins. Add the lime juice, taste, and add more salt if it needs it. Serve hot over rice with the toppings of your choice.