Ingredients

• 1 cup dried black eyed peas (pre-soaked overnight)
  
• 1 1/2 cups rice
  
• 2 medium eggplants (sliced into 1/2 inch rounds)
  
• 1 green bell pepper (chopped)
  
• 6-8 tomatoes (chopped)
  
• 2 large onions (chopped)
  
• 1 cup green beans (chopped)
  
• 2 cups carrots (shredded)
  
• 1 cup onion (chopped)
  
• 2 chili peppers (any small, spicy chili pepper of choice, roasted and finely chopped)
  
• 2 cloves garlic (minced)
  
• 3 tablespoons fresh ginger (grated or minced)
  
• 1 1/2 tablespoons tomato paste
  
• 2 teaspoons cayenne pepper
  
• 2 teaspoons curry powder
  
• 2 tablespoons vegetable or olive oil
  
• Salt
  
• Hot sauce (optional)

Directions

• Bring black eyed peas to a boil in 8 cups of water.
  
• Simmer for 15 minutes.
  
• Drain peas and save water for cooking.
  
• Place eggplant sliced into a collider and sprinkle with salt. Let dry out for 5 minutes.
  
• Sauté the eggplant, 1 tablespoon of the chopped onion, 1 tablespoon of the grated ginger, half of the chopped chilies, half of the minced garlic, the green bell pepper, and 1 tablespoon of oil for around 5 minutes or until eggplant is browned.
  
• Remove eggplant and set aside.
  
• Add remaining onion, ginger, and chili pepper, reserved water, tomatoes, tomato paste, cayenne, and curry to the pot and mix.
  
• Simmer 10 minutes.
  
• Add black-eyed peas, carrots, and rice.
  
• Simmer another 5 minutes.
  
• Add green beans and eggplant and simmer 15 minutes more, still uncovered.
  
• Cover and let simmer for 20 minutes.
  
• Serve hot and add hot sauce as you like. 
  

#maindish #vegan #vegetarian #glutenfree