I had two gorgeous eggplants to use. Gorgeous. Not the full purple ones, but the streaks of purple on white. Gorgeous. I wanted a soup with eggplant and garbanzos (I had cooked up garbanzos earlier in the week and wanted to finish them off).
I also wanted a chili. To be chili, a dish needs cumin, chili peppers/powder, and oregano. I like my chili with beans (come on, vegan here!). And I wanted my chili to have eggplant.
I was out of onions, so this chili didn't get any onions. (I didn't even have onion powder or granules, only garlic.) I had a little bit of red lentils that I thought would add good texture and iron, and millet remaining from a lunch meal for me earlier in the week. I don't know why this turned out so blah.
I chopped up my eggplants, chopped up two small red turnips, added the golden zuchinni I had cut up for J (she asked for "chinni" and then ate one bite of one piece), about a cup of cooked millet, my garbanzos (about a cup), cumin, oregano, Mexican chili powder, 1/3 cup dry red lentils, and 1 1/4 cups water. Hello slowcooker Friday night, cook please so that I have chili for Saturday.
Ok, maybe I know what happened. I was afraid of the spices (I wanted J to be able to eat, and the Mexican chili powder has been too much for her in the past), so I didn't use enough initially. When I tasted the would-be chili in the morning, I added more. But it just wasn't enough. It looked like chili, but the taste just wasn't there. I added fresh oregano and roasted squash seeds when J and I ate it for lunch, which really improved the dish, but still, not something I'm making again. And J had a really hard time eating it...because she didn't like it at all! Eck!
The leftovers...I'm thinking maybe putting them in bread or something. We'll see as the week progresses.
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