Global Vegetarian - Creole Eggplant and Black-Eyed Pea Stew

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Creole Eggplant and Black-Eyed Pea Stew

 

Recipe By : Global Vegetarian, by Jay Solomon, page 77

Serving Size : 6 Preparation Time :0:00

Categories : Global Vegetarian Main Dish

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

4 cups (1 medium) eggplant -- diced

2 large tomatoes -- diced

1 medium yellow onion -- diced

1 medium green bell pepper -- seeded and diced

2 cloves garlic -- minced

1 28-ounce can crushed tomatoes

1 cup water

1 tablespoon dried oregano

2 teaspoons dried thyme leaves

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 15-ounce can black-eyed peas or red kidney beans -- drained

Tabasco or other bottled hot sauce -- to taste

 

In a large saucepan, heat the oil. Add the eggplant, tomatoes, onion, bell

pepper and garlic and cook over medium heat for about 10 minutes, stirring

frequently. Add the crushed tomatoes, water, and seasonings and cook over

medium-low heat for 25 minutes, stirring occasionally. Stir in the black0eyed

peas and Tabasco (to taste) and let stand for 10 minutes.

 

Serve with Bayou Red Beans, Pimiento Polenta (entered separately) and brown

rice. Pass the bottle of Tabasco at the table.

 

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