Creole Eggplant with Black Eyed Peas and Rice

Adapted from SparkRecipes

INGREDIENTS:

• 2 cups dried black-eyed peas
• 2 tablespoons oil
• 1 sweet onion
• 4 cloves garlic
• 4-6 cups peeled, cubed eggplant
• 3-4 tomatoes with juice, diced
• 1 1/2 teaspoon oregano
• 1 1/2 teaspoon thyme
• 1/2 teaspoon red chili pepper flakes
• 1 cup water
• 1/2 cube vegetable bouillon
• 2 tablespoons lemon juice
• 1 cup Texmati rice

METHOD:

• Soak black-eyed peas overnight or bring to boil for 2 minutes, turn off heat and let stand 60 - 90 minutes; drain
• Cover soaked black-eyed peas with fresh water and cook until tender, about 45 minutes
• While peas are cooking, heat oil in large pot, add onion, garlic and eggplant and cook, stirring occasionally, for 10 minutes
• Add water, bouillon, tomatoes, oregano, thyme and red chili pepper
• Cook over medium/low heat for 25 minutes, stirring occasionally
• In a separate pot, combine rice with 1 3/4 cups water, bring to boil and simmer 15 minutes; turn off heat and let stand 10 minutes or until everything else is done
• When the eggplant is finished, remove from heat and stir in lemon juice
• Stir in drained black-eyed peas and salt to taste
• Serve over rice

Pasta with Eggplant, Tomatoes and Peppers

Adapted from For Love of the Table

INGREDIENTS:

• 4 tablespoons olive oil
• 1 pound eggplant, cut into 3/4 inch pieces
• 3 green peppers, cut into 3/4 inch pieces
• 2 pounds tomatoes (about 5) peeled and chopped with juices
• 1/2 teaspoon red chili pepper flakes
• salt
• 1 box (13.25 ounce) whole grain rotini

METHOD

• Heat 2 tablespoons oil in deep skillet over medium-high heat until very hot
• Add eggplant and cook for several minutes, stirring occasionally, until browned on all sides; remove to plate
• Add remaining 2 tablespoons oil and heat
• Add tomato with juices and maintain a rapid simmer, stirring occasionally, about 10 minutes
• Return eggplant to the pan with peppers, salt and red chili pepper flakes
• Cover and simmer gently until the peppers are tender, about 1 hour
• Just before the sauce is ready, cook pasta according to package directions
• Add cooked pasta to the sauce and combine

Spaghetti Squash as a Side Dish

Adapted from Ava Catau

INGREDIENTS

• 1 medium spaghetti squash
• 1 large or 2 medium tomatoes, peeled
• 2 cloves garlic
• 1/4 teaspoon red chili pepper flakes
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 2 teaspoons olive oil

METHOD

• Cut spaghetti squash in half, place cut side down in pan, add 1 inch of water and roast at 375 degrees for 50 minutes until tender; cool then shred strands of squash with fork
• Puree the rest of the ingredients in a blender
• Toss spaghetti squash with sauce until well blended