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