Mexican mole (+ recipe)

Mexican cuisine is vibrant, showy and full of contrasts: think hot chilli salsa with cool guacamole; avocado, tomato and fresh coriander spiked with lime.
A meal is rarely about one dish in isolation, but more about an anchor main accompanied by side dishes.
Mole (pronounced mole-ay) is quintessentially Mexican; a traditional sauce where chilli is tempered by chocolate, and infused with notes of spice and smoke to create real character. It's different, delicious and, as with most Mexican food, inexpensive.
Mole is even better served the next day, when the flavours have found their rightful place in the scheme of things. Don't be tempted to take shortcuts with this mole - it's quick to assemble and well worth the cooking time.

Mexican Mole
Serves 4-6. Suitable to freeze.
1 x 400g eggplant
Cup black beans, soaked overnight
Cup oil (first measure)
Salt
4 tbs oil (second measure)
1 large onion, peeled and sliced
5-6 red chillies, about 6cm long, seeded and finely chopped
6 garlic cloves, peeled and finely chopped
2 large red capsicums, diced
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp paprika
1 tsp sweet Spanish smoked paprika
2 x 400g tins peeled, chopped tomatoes
or 1kg fresh tomatoes, peeled and chopped
1 cup water
30g dark, 70 per cent chocolate, finely chopped
Salt and pepper to taste
Fresh tomato salsa, sour cream, finely chopped coriander, lime or lemon
Preheat the oven to 190C. Slice the eggplant into 2cm dice, toss with enough oil to lightly coat (about a cup) and salt lightly. Transfer to an oven tray and roast for 25 minutes or until golden, turning once. Remove from the oven and set aside. Turn the oven down to 170C.
Meanwhile, heat the four tablespoons of oil over a medium heat in a large, heavy-based oven-to-table casserole dish with a lid. Saute the onion and chillies, garlic and capsicums until well softened, adding a little more oil if necessary.
Stir in the cinnamon, coriander, paprika and smoked paprika and saute for a few minutes more. Add the tomatoes with their juice, and the water.
Stir in the soaked beans and the roasted eggplant. Heat to simmer point and stir in the chocolate. Cover the casserole dish and transfer to the oven. Bake at 170C for two hours, stirring occasionally.
Taste, then add salt and pepper to your liking. Serve with sour cream and/or fresh salsa as outlined below. Try it with nachos or baked potatoes, tortillas or any of the other suggestions.
Mole is especially good served simply with a dollop of sour cream, fresh chopped coriander and nachos. A fresh salsa is a good accompaniment - mix together seeded and chopped fresh tomatoes, peeled chopped garlic, finely diced red onion, seeded and minced fresh chilli (optional), a squeeze of lime or lemon juice, chopped fresh coriander, salt and pepper. Add diced avocado if you like, and partner it all with a spoonful or two of sour cream.
Mole is equally as good with tacos or tortillas, rice, baked potatoes or cornbread.