Simon Rimmer served up a simple and tasty aubergine chilli on Sunday Brunch.
The ingredients are: 2 aubergines, cut into wedges, 50ml oil, 1tbs smoked paprika, 2 avocados, and the zest and juice of 2 limes.
For the chilli: 1 chopped onion, 3 cloves sliced garlic, 1 tbs ground cumin, 1 tbsp white miso paste, 1 tbsp chipotle paste,
1 red and 1 green pepper, cut into approximately 30mm squares, 2 sliced green chillies, 250g cubed butternut squash, skin on, 1 tin kidney beans, 1 tin black beans, 2 tins chopped tomatoes, 30g chopped dark chocolate, 250ml strong vegetable stock.
To serve: plain wholegrain rice, chopped coriander, jalapenos and sour cream (optional if vegan).
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.