Heat the oil in a pan and fry the aubergines for about four minutes to colour and soften. Remove and drain on kitchen paper.
Fry the onions and garlic in the same pan until soft, then add the chilli and cook for five minutes.
Add the tomatoes, coriander, cumin, cinnamon, bay leaf and aubergines and simmer for five minutes.
Add the beans, season well and cook for 15 minutes. Stir in the chocolate and serve with rice and soured cream.