2 tbsp. Puritan oil
1 onion, chopped - Spanish onion
1 1/2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 jalapeno peppers, seeded and deveined, chopped
2 Cubanello peppers, chopped
2 long hot peppers, seeded and chopped
Lots of black pepper, freshly ground
1 (28 oz.) can tomato puree or crushed tomatoes
1 lg. can whole tomatoes or 4 tomatoes, chopped coarsely
2 tbsp. chili powder
1 tbsp. cumin seed
2 tsp. crushed oregano
1/2 tsp. marjoram
1/2 tsp. sage
2 cans red kidney beans, rained or 1/2 bag dried, soaked and pre-
cooked
1 lg. eggplant, diced, salted and briefly sauteed
1 tbsp. cocoa

In a large pot, heat oil over medium fire. Add onions, saute until softens and starts to become translucent then add celery and carrots. Cook 5 minutes. Add garlic, cook 2 minutes stirring frequently. Add next 6 ingredients. Cook 5 to 7 minutes, stirring occasionally, don't burn the garlic.

Add tomato puree and tomatoes. Stir. Add water if necessary. Add spices and herbs. Stir. Add beans and eggplant. Cover; reduce heat to low. Simmer at least 1 hour. Adjust seasonings. Add cocoa. Cook another 15 minutes.