Title: Jolof rice
 Categories: Main dish, Vegetarian
      Yield: 8 Servings
 
      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 (Mark's 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. (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).