JOLOF RICE

Servings: 8
Ingredients:

1 c  Dried black-eyed peas
2 md Eggplants
1 ts Salt
1 1/2 tb Canola oil
2 lg Onions, chopped
3 ts Chopped fresh ginger
2    Jalapeno peppers, roasted,
-- stems and seeds removed and
-- chopped
1    Whole garlic clove
2    Garlic cloves, minced
1    Green bell pepper, chopped
4 lg Tomatoes, chopped
1 1/2 tb Tomato paste
2 ts Cayenne
2 ts Curry powder
Hot pepper to taste, option
1 lb Carrots, chopped
1 1/2 c  Long grain brown rice
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 and reserve
cooking water. Slice eggplant into rounds 1/2′ thick and place in a
colander. Sprinkle with salt and let stand 5 minutes. Heat oil in casserole.
Brown eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno,
whole garlic and bell pepper for 5 minutes. Remove eggplant and set aside. Add
remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato
paste, cayenne, curry powder and pepper sauce. Simmer for 10 minutes. Add
peas, carrots and rice. Simmer 5 minutes more. Add green beans, eggplant and
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 and
eggplant).

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