| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Main dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black-eyed peas |
| 2 |
md |
Eggplants |
| 1 |
ts |
Salt |
| 1 1/2 |
tb |
Canola oil |
| 2 |
lg |
Onions, chopped |
| 3 |
ts |
Chopped fresh ginger |
| 2 |
|
Jalapeno peppers, roasted, stems & seeds removed & chopped |
| 1 |
|
Whole garlic clove |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Green bell pepper, chopped |
| 4 |
lg |
Tomatoes, chopped |
| 1 1/2 |
tb |
Tomato paste |
| 2 |
ts |
Cayenne |
| 2 |
ts |
Curry powder |
|
|
Hot pepper to taste, option |
| 1 |
lb |
Carrots, chopped |
| 1 1/2 |
c |
Long grain brown rice |
| 1/2 |
lb |
Green beans, cut into thirds |
INSTRUCTIONS
Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is
unnecessary). Simmer in fresh water for 15 minutes. Drain & reserve
cooking water. Slice eggplant into rounds 1/2" thick & place in a colander.
Sprinkle with salt & let stand 5 minutes. Heat oil in casserole. Brown
eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno, whole
garlic & bell pepper for 5 minutes. Remove eggplant & set aside. Add
remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato
paste, cayenne, curry powder & pepper sauce. Simmer for 10 minutes. Add
peas, carrots & rice. Simmer 5 minutes more. Add green beans, eggplant &
simmer another 15 minutes. (Mark's note: 15 minutes for brown rice is far
too short a time, allow a good 20 minutes before adding the green beans &
eggplant).
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