This recipe is made for sharing, whether with the family on a weekend, a date night watching the game or as a dip when entertaining.
60 min Cooking Time | Serves 4-6
Extra virgin olive oil
2 medium eggplants, chopped into 1cm squares
1 small onion, diced
500g mince meat
1 red capsicum
400g can chopped tomatoes
2 tsp each of ground cumin, coriander and smoked papriki
3 tbsp sweet chilli
400g can red kidney beans
1 cup vegetable stock
To serve, chilli flakes, fresh coriander, corn chips, spring onion, lime and sour cream (pick and choose your tops)
Heat a splash of oil in a large saucepan over medium-high heat. Add eggplant and cook, mixing regularly until golden, about 10 minutes. Using a slotted spoon transfer to a baking tray and set aside.
Add a little more olive oil to the pan and add the onion, until translucent. Add mince meat and continue cooking until browned. Add capsicum, tomato, spices, sweet chilli, kidney beans and stock. Simmer for 25mins or until thick and reduced.
Divide among serving bowls and top with the eggplant and any other toppings of your choice. Serve with corn chips.