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Cajun Eggplant & Black-Eye Pea Stew

What you need: 

2 tablespoons olive oil
1 medium eggplant, diced
2 large tomatoes, diced
1 medium yellow onion, diced
1 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
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/2 teaspoon salt
3-5 dashes hot sauce (I use Tabasco), to taste
1 (15 ounce) can black eyed peas, drained and rinsed
brown rice, to serve

What you do: 

1. Heat oil over medium heat and add eggplant, fresh tomatoes, onion, pepper, garlic. Cook 10 minutes.
2. Add canned tomatoes, water, oregano, thyme, pepper, cayenne, salt, and cook for 25 minutes.
3. Stir in peas and hot sauce. Remove from heat let stand 10 minutes. Serve over brown rice.

Preparation Time: 
Cooking Time: 
Servings: 
4-6

SO HOW'D IT GO?

This was alright....
I didn't have a green pepper, but I added some kale and made it pretty spicy.
I served it over quinoa.  It just wasn't too terribly exciting, but not bad.

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easy to  make, tastes great, and is hearty, too! I added two cans of blackeyed peas.

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Just made this. It was quite good. Well done!
I will add another can of peas to it next time thoe.

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