Vegan Bean Chilli

Method

  1. Cut eggplant into small chunks.
  2. Cut open the capsicum. Discard any seeds and dice into small chunks.
  3. In a large saucepan, heat the oil. Add the onion, eggplant and capsicum and cook, stirring for 8 minutes.
  4. Finely chop the chilli and garlic, then add to the saucepan along with the chilli seeds if desired.
  5. Add the tins of chopped tomatoes, paprika and water, then season with salt and pepper. Bring to the boil, then turn down the heat and simmer for 15 minutes.
  6. Drain the water from both tins of beans and chick peas and add to the saucepan.
  7. Heat through well, stirring occasionally then serve immediately.