Black bean chili and eggplant

This cooking recipe comes from Mexico. Chili is made from a variety of products that come to hand. But the main components of this dish are always beans, hot peppers and spices. So, we begin to cook chili from black beans and eggplant. First, soak the beans in cold water for 6-8 hours, then drain the water and cook it in clean water until fully cooked for about 1.5 hours. Diced eggplants are salted and left for 20 minutes. Then we wash them, squeeze them out and fry them until golden brown over medium heat. Spread on a paper towel to remove excess fat. Cut the red onion into feathers, and chop the garlic cloves. First, fry the onion for 3 minutes, and then add garlic to it for another minute. Then peel the chili peppers from the seeds and cut into thin half rings (before working with the pepper, put on gloves). We send the chopped pepper to the onion with garlic and fry for another minute. Pour the tomatoes together with the juice and, stirring, bring to a boil. Crushed dry cilantro, cumin, cinnamon and salt in a mortar, add to the vegetable mixture. At the final stage of cooking, add the finished beans and eggplants to the pan. Simmer the entire contents of the pan for 20 minutes. Chili from black beans and eggplant is ready, before serving, sprinkle with grated bitter chocolate and mix. Bon appetit!