Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dried black-eyed peas
2 md Eggplants
1 t 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
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).
