NYU Langone Health chef Jeffrey Held is joined by senior vice president of facilities management Paul Schwabacher, PE, to make an eco-friendly, plant-based, protein-rich dish.

Eggplant Chili
Serves about 8

Ingredients:
• 1 medium eggplant, unpeeled, diced ½ inch
• 1 tablespoon coarse, kosher salt
• ¾ cup olive oil
• 6 spring onions, diced ¼ inch, split green parts and white parts
• 4 cloves garlic, minced
• 2 bell peppers, cored, seeded, diced ¼ inch
• 2 to 28 ounce cans plum tomatoes
• 2 tablespoon chili powder
• 1 tablespoon cumin
• ¼ cup fresh oregano, chopped
• ¼ cup fresh basil, chopped
• 2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup dark kidney beans, drained
• 1 cup chickpeas, drained
• ½ cup fresh green peas
• 2 tablespoon lemon juice

Garnishes (optional):
• Brown Rice
• Avocado
• Chilis
• Spring pea shoots
• Radish

Instructions:
1. Place the eggplant on a towel lined perforated pan or colander and sprinkle with the coarse salt. Let stand for 1 hour and then pat dry with paper towels.
2. Heat ½ cup of olive oil in a large sauté pan or skillet and sauté the eggplant until almost tender. Transfer the cooked eggplant to a casserole or Dutch oven.
3. In the same sauté pan or skillet, add the remaining olive oil and sweat the onions and peppers until soft, about 10 minutes. Add in the garlic and continue to stir and sweat until soft and aromas are fully developed. Combine the vegetables with the eggplant.
4. Place the casserole over low heat and add the canned tomatoes with liquid, fresh tomatoes, and spices and let simmer uncovered for about 30 minutes. Continue to stir frequently.
5. Add in the kidney beans, chickpeas, and lemon juice and cook for another 15 to 20 minutes. The eggplant skin should be tender. Continue to stir and adjust seasoning to taste.
6. Add in the fresh herbs and the green peas and continue to cook for another 5 minutes.
7. Serve with brown rice, avocado, chilis, spring pea shoots, and radish.