Recipe - Jolof Rice

1 cup Dried blackeyed peas
2 md Eggplants
1 teaspoon Salt
1 One half tablespoon Canola oil
2 lg Onions, chopped
3 teaspoon Chopped fresh ginger
2 Jalapeno peppers, roasted,
stems & seeds removed &
chopped
1 Whole garlic clove
2 Garlic cloves, minced
1 Green bell pepper, chopped
4 lg Tomatoes, chopped
1 One half tablespoon Tomato paste
2 teaspoon Cayenne
2 teaspoon Curry powder
Hot pepper to taste, option
1 pound Carrots, chopped
1 One half cup Long grain brown rice
One half pound Green beans, cut into thirds

Soak peas overnight (Mark's note, soaking blackeyed peas before cooking is
unnecessary). Simmer in fresh water for 15 minutes. Drain & reserve
cooking water. Slice eggplant into rounds 1/2" thick & place in a colander.
Sprinkle with salt & let stand 5 minutes. Heat oil in casserole. Brown
eggplant with 1 tablespoon chopped onions, 1 tablespoon chopped ginger, 1 jalapeno, whole
garlic & bell pepper for 5 minutes. Remove eggplant & set aside. Add
remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato
paste, cayenne, curry powder & pepper sauce. Simmer for 10 minutes. Add
peas, carrots & rice. Simmer 5 minutes more. Add green beans, eggplant &
simmer another 15 minutes. (Mark's note: 15 minutes for brown rice is far
too short a time, allow a good 20 minutes before adding the green beans &
eggplant).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini