1 cup dried black-eyed peas
Soak peas overnight. Simmer in fresh water for 15 minutes. Drain and reserve cooking water . Slice eggplant into rounds 1/2-inch thick and place in a colander. Sprinkle with salt and let stand 5 minutes.
2 medium eggplants
1 tablespoon salt
1-1/2 tablespoons canola oil
2 large onions, chopped
3 teaspoons chopped fresh ginger
2 jalapeno peppers, roasted, stems and seeds removed and chopped
1 whole garlic clove
2 garlic cloves, minced
1 green bell pepper, chopped
4 large tomatoes, chopped
1-1/2 tablespoons tomato paste
2 teaspoons cayenne
2 teaspoons curry powder
hot pepper to taste, option
1 pound carrots, chopped
1-1/2 cup long grain brown rice
1/2 pound green beans, cut into thirds
Heat oil in casserole. Brown eggplant with 1 tablespoon chopped onions, 1 tablespoon chopped ginger, 1 jalapeno, whole garlic and bell pepper for 5 minutes. Remove eggplant and set aside.
Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder and pepper sauce. Simmer for 10 minutes. Add peas, carrots and rice. Simmer 20 minutes more. Add green beans, eggplant and simmer another 15 minutes.
This sounds like a winner. I'm going to make it tonight, Thank you.
David, Washington, DC
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