Serves: 8
Total Calories: 227

1 cup black-eyed pea, dried
2 eggplant
1 teaspoon salt
1 1/2 tablespoons canola oil
2 onions chopped
3 teaspoons ginger fresh, chopped
2 jalapeño peppers roasted, stems & seeds removed
1 garlic whole clove
2 garlic cloves, minced
1 green bell pepper chopped
4 tomatoes chopped
1 1/2 tablespoons tomato paste
2 teaspoons cayenne pepper
2 teaspoons curry powder
hot pepper to taste, optional
1 pound carrot chopped
1 1/2 cups brown rice long grain
1/2 pound green beans cut into thirds

Soak peas overnight. 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 20 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 227
Calories from Fat: 39

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