Creole Black-eyed Pea and Eggplant Stew

(3 votes)

2 tablespoons olive oil
4 cups eggplant (1 medium), diced
1 medium yellow onion, diced
2 large tomatoes, diced
1 medium green bell pepper, seeded and diced
4 cloves garlic, minced
1 28 ounce can crushed tomatoes
1 cup water
1 tablespoon dried oregano
2 teaspoon dried thyme leaves
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups cooked or 1 15 ounce can black-eyed peas, drained
tabasco to taste

Cook the eggplant, tomatoes, onion, bell pepper, and garlic for about 10 minutes over medium heat stirring frequently. Add the canned tomatoes, water and seasonings and cook for another 25 minutes on low, stirring occasionally. Add the black-eyed peas and tabasco and let stand for 10 minutes.

Serve with rice.

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