Tasty and chocolaty! What else could you ask for from a nutritious dinner? The main source of fat in this dish is extra virgin olive oil, so if you want to decrease that number, use less when sauteing the eggplant.

Nutrition Information:
Servings: 4, Calories per Serving: 360, Fat: 14g, Carbohydrates: 56g, Protein: 13g
Vitamin A 57%       Vitamin C 95%
Calcium 13%           Iron 25%

Ingredients

3/4 cup frozen corn
2+1 tbsp EV olive oil
1 medium eggplant
1 medium onion
4 cloves garlic, minced or pressed

1/2 jalapeno pepper (optional)
1 tsp smoked paprika
1 tsp coriander
1 tbsp cumin
1/2 tsp chili powder
1 tsp cinnamon
sea salt
black pepper

1 cup vegetable broth (optional)
2 cans black beans (15 oz each)
1 can fire-roasted diced tomatoes (14.5 oz)
1 tbsp lime juice
2 tbsp semi-sweet chocolate chips

Method

1. In a large skillet, roast thawed corn kernels over medium-high heat for 3 to 5 minutes, until brown. Move to a medium sized bowl and set aside. If you live by a Trader Joe’s, you can buy their Fire Roasted Corn instead, it’s what I use.

2. Add 2 tablespoons of extra virgin olive oil to the skillet over medium heat. Add in diced eggplant with a pinch of salt. Sautee´ for 10 minutes. Add to the corn and set aside.

3. In a large saucepan, heat remaining 1 tablespoon of extra virgin olive oil over medium heat.

4. Add diced onion, and cook for 5 minutes.

5. Add 4 cloves of prepared garlic to the onions, and cook until the onions are translucent, 3 minutes.

6. Blend in jalapeno pepper, paprika, coriander, cumin, chili powder cinnamon, salt, and pepper.

7. Stir constantly for 1 minute.

8. Add fire-roasted diced tomatoes, black beans, vegetable broth if using, and lime juice.

9. Simmer for 15 minutes, stirring frequently.

10. Add corn and eggplant mixture.

11. Add 2 tablespoons of semi-sweet chocolate and stir until just melted and serve.