1 c  Dried black-eyed peas
2 md Eggplants
1 ts Salt
1 1/2 tb Canola oil
2 lg Onions, chopped
3 ts 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 1/2 tb Tomato paste
2 ts Cayenne
2 ts Curry powder
Hot pepper to taste, option
1 lb Carrots, chopped
1 1/2 c  Long grain brown rice
1/2 lb Green beans, cut into thirds

Soak peas overnight (Marks note, soaking black-eyed 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 tb chopped onions, 1 tb 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. (Marks note: 15 minutes for brown rice is far
too short a time, allow a good 20 minutes before adding the green beans &
eggplant).