Recipe Spicy Eggplant, Bean Casserole

[Guest guest]

Spicy Eggplant, Bean Casserole

I make this often, u can up all the spices to what u like.

Bear

 

1 tbsp. plus 1 tsp. vegetable oil

1 1/2 tsp. cumin seed

1 1/2 tsp. fennel seed

1/2 tsp. whole black peppercorns, cracked

2 small onions, sliced

12 cloves garlic, thickly sliced

2 tsps. dry mustard

1 tsp. chili pepper flakes

1 tsp. turmeric, or curry powder

1 tsp. salt (optional)

3/4 lb. eggplant, cut into 2x1/2 inch pieces

1 1/2 cups Italian style peeled tomatoes, coarsely chopped

1 lb. canned black beans, rinsed and drained

2 tbsps. cilantro or parsley, chopped

 

Heat oil in a heavy nonstick skillet or flameproof casserole over high

heat. Cook cumin seed 15 seconds or until dark brown. Stir in fennel and pepper.

Immediately add onions and garlic and reduce heat to medium high. Saute 5

minutes, stirring frequently, until onions and garlic are golden. Stir in next 4

ingredients.

Add eggplant and reduce heat to medium. Cook 5 minutes, stirring occasionally,

until eggplant softens.Stir in tomatoes and simmer 5 minutes, stirring

constantly, until

tomatoes are hot. Stir in black beans. Reduce heat to low and simmer 5 minutes

or until sauce thickens. Sprinkle with cilantro.

Serves 6.

 

 

 

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

countries) for 2¢/min or less.