Spanish Chili (with Eggplant)

Experiment #2 in Food for Thought:  Spanish Chili

Sauce
1 onion, finely chopped
1 red pepper, cored, de-seeded and chopped
1 clove garlic, crushed
1 large fresh green chili
4 fresh tomatoes, quartered
1 small carrot, grated
14 oz tin tomatoes
2 T tomato paste
2 oz ground almonds
3 fl oz sherry
1 oz fresh coriander

Vegetables:
1-2 cans black or red beans
1/2 red pepper
1/2 green pepper
1 aubergine (eggplant)
2 carrots, sliced
1 small cauliflower

Early in the cooking stages

Later in the cooking stages

The last word on this recipe is I don't know why I was convinced to make this recipe.  When asked what foods I don't like, I rarely can think of more than 2 items ... one of which has always been eggplant.  It goes back to this one dish my mom made when I was a kid.  Moussaka.  I still can't think of it without shuddering.

As I entered my 20's, I began to think about my need to challenge this life-long held belief that I hated this vegetable.  After more than a half-dozen honest tries over that decade, I finally gave myself permission to not EVER make anything with eggplant because I simply never liked the result.

How was I convinced to make this recipe?  I have no idea.  But it might have me changing my idea that I can't make something with eggplant, have it taste good, and that I might like it.

Miracles do indeed happen.

Cooked raisins, on the other hand?  No.  Raisins aren't meant to be cooked, and I won't eat them.