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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Rice / Number of Servings: 8 |
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Ingredients:
1 Cup(s) Dried black-eyed peas
2 medium Eggplants
1 Teaspoon(s) Crushed peanuts
1 1/2 Tablespoon(s) Canola oil
2 large Onions, chopped
3 Teaspoon(s) Chopped fresh ginger
2 Jalapeno peppers, roasted,
1 Whole garlic clove
2 Garlic cloves, minced
1 Green bell pepper, chopped
4 large Tomatoes, chopped
1 1/2 Tablespoon(s) Squash, cubed, peeled
2 Teaspoon(s) Cayenne
2 Teaspoon(s) Curry powder
1 Pound(s) Carrots, chopped
1 1/2 Cup(s) Long grain brown rice
1/2 Pound(s) Green beans, cut into thirds | |
Directions: 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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