Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by mother-in law - ohmygoddes, 02/06/04
Cajun Eggplant & Black-Eye Pea StewIngredients (use vegan versions): 2 tablespoons olive oil
1 med eggplant-diced
2 large tomatoes-diced
1 med yellow onion-diced
1 green bell pepper-seeded&diced
2 cloves garlic-minced
1 28 ounce can crushed tomatoes
1 cup water
1 tablespoon dried oregano, 2 teaspoon dried thyme
1/2 teaspoon black pepper, 1/4 teaspoon cayenne
1/2 teaspoon salt 3-5 dashh Tabasco
1 15 ounce can black-eye peas-drained & rinsed
brown rice
Directions:Start brown rice first, and chop veggies.
Heat oil over med. heat and add eggplant, tomatoes, onion, pepper, garlic. Cook 10 minutes.
Then, add can tomatoes, water, oregano, thyme, pepper, cayenne, salt, and cook for 25 min.s. Then, stir in peas & tabasco, remove from heat let stand 10 minutes. Serve over brown rice.
Serves: 4-6
Preparation time: 1 hr.
also great on whole wheat corkscrew pasta, and my favorite thing about this dish...it freezes well.
Archived comment by: ohmygoddess
I love this recipe. Very hearty. One of the best I've had. Thanks!
Archived comment by: oys1957
how much rice does this recipe require?
Archived comment by: wh0izdeman
This is truly a great recipe- and very out-of-the-ordinary! Yet, easy to make. I just eat it by itself...no rice! (But the corkscrew pasta idea sounds great!)
Archived comment by: sirFartsAlot
My husband and I really liked this recipe! He didn't know there was eggplant in this until I told him afterwards. He was impressed. I've never seen him gobble down something so fast.
Archived comment by: coolchalk
