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Laszlo's Eggplant-Soy Chili

12 ounces dried red beans
3 bay leaves
8 cloves garlic, peeled and smashed
3 large onions, diced
3 tomatoes, seeded and chopped
3 eggplants, unpeeled and diced into 1-inch cubes
2 cups dry red wine
2 cups vegetable stock
2 cups tomato paste
1/4 cup extra virgin olive oil
1/4 cup ground cumin
1/4 cup liquid smoke
1/4 cup soy sauce
1/4 cup hot pepper sauce
2 cups texturized vegetable protein (TVP)

1. Combine beans and bay leaves in enough water to cover beans. Soak overnight in refrigerator. Drain and add fresh water to cover. Cook beans for 45 minutes; remove from heat and set aside.
2. Meanwhile, in a large nonstick skillet, sauté one-third of the garlic, one-third of the onion and one-third of the tomato over high heat. As tomato softens, add one-third of the eggplant. Stir gently, then cover and cook on medium heat for 5 minutes. Next add one-third of the wine and one-third of the stock. Simmer until eggplant is soft, then transfer to a large stockpot; keep warm. Repeat previous steps until all garlic, onion, tomatoes, eggplant, wine and stock are added to stockpot.
3. Remove bay leaves from beans; add beans to stockpot. Add any remaining bean liquid along with tomato paste. Stir well and cook chili on medium heat.
4. Pour oil into a small saucepan and heat on medium-high. Mix in cumin and quickly fry into a paste. Add to chili, stirring well.
5. Add liquid smoke, soy sauce, hot pepper sauce and TVP; stir well, cover, and simmer for 30 minutes, stirring frequently. Add water as needed. Serve over rice, if desired.

Makes 12 servings.

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