Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried black-eyed peas 2 ea Garlic cloves, minced
2 md Eggplants 1 ea Green bell pepper, chopped
1 ts Salt 4 lg Tomatoes, chopped
1 1/2 tb Canola oil 1 1/2 tb Tomato paste
2 lg Onions, chopped 2 ts Cayenne
3 ts Chopped fresh ginger 2 ts Curry powder
2 ea Jalapeno peppers, roasted, Hot pepper to taste, option
-- stems seeds removed 1 lb Carrots, chopped
-- chopped 1 1/2 c Long grain brown rice
1 ea Whole garlic clove 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).

"Vegetarian Times" December, 1993
Submitted By MARK SATTERLY On 12-21-94

Browse by categories