Black-eyed Pea and Eggplant Stew

Adapted from Ashbury's Aubergines

INGREDIENTS:

• 2 cups dried black-eyed peas, cooked and drained
• 1 tablespoon oil
• 8 cups diced eggplant
• 1 onion, diced
• 2 tomatoes, peeled and diced
• 2 green bell peppers, diced
• 4 cloves garlic, minced
• Tomatoes, peeled and crushed to make about 28 ounces
• 1 jalapeno pepper
• 1/2 cup water
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons salt
• cooked rice

METHOD:

• Rinse black-eyed peas, cover with water and cook until tender, about 45 minutes
• In a stock pot, cook eggplant, diced tomatoes, onion, bell pepper and garlic over medium heat for about 10 minutes, stirring frequently
• Add crushed tomatoes (crush in blender with jalapeno pepper), water and spices and cook for another 25 minutes, covered, on low, stirring occasionally
• Add cooked and drained black-eued peas and let stand uncovered for 10 minutes
• Serve over cooked rice