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  • Andy

Eggplant Chili

Updated: Apr 27, 2020

This dish can be made with or with out the meat.


4 16oz cans of kidney beans, drained

2 28 oz cans of diced tomatoes or 8 to 12 fresh tomatoes diced

2 to 3 eggplants chopped into 1-inch cubes - if you are using meat you need about 8 cups, without meat 12 cups

1 1/2 lbs of ground lamb

2 red onions diced

2 red peppers diced

1 cup of red wine

1 cup feta cheese

1 cup kalamata olives, halved and pitted (optional)

4 cloves of garlic minced

2 tablespoons fresh oregano

2 tablespoons olive oil

2 teaspoons ground cumin

2 to 4 teaspoons cayenne pepper or red pepper flakes - to taste

1 teaspoon ground cinnamon

Salt and pepper to taste


In a deep saucepot over medium-high heat add olive oil, onions, and red peppers and saute until soft. Now if you are using meat add the ground lamb and saute until browned. Now stir in the garlic followed by the eggplant and the spices. Reduce heat to medium and simmer covered for about 5 minutes.

Next add the tomatoes, kidney beans, and wine, stir, bring to a boil, reduce heat, cover and simmer for about 30 minutes. Remove cover and simmer for an additional 50 minutes to 2 hours depending on the thickness of the chili you like.

5 minutes before serving to add the optional olives: Note if using olives reduce the amount of salt at the beginning.

Serve with a crumble of feta cheese on top. You may also add a spoon full of Greek-style yogurt on top and a garnish of fresh tomatoes.

Enjoy cooking

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