Cook the Book: Lentil and Eggplant Chili Mole

Name: Cook the Book: Lentil and Eggplant Chili Mole
Ingredients: 1 teaspoon olive oil; 1 small onion, cut into medium dice; 1 red bell pepper, cut into medium dice; 3 cloves garlic, minced; 1 tablespoon mild chili powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons dried oregano; 1/2 teaspoon ground cinnamon; 3/4 teaspoon salt; 2 tablespoons unsweetened cocoa powder; 1 cup dried green lentils, washed; 4 cups vegetable broth; One (15-ounce) can diced tomatoes; 2 pounds eggplant, cut into 1/2-inch cubes; 2 teaspoons agave nectar or pure maple syrup; Cilantro, for garnish (optional)