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)

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