Black-Eyed Peas With Eggplant And Habaneros

• 2 tablespoons ghee or 2 tablespoons olive oil
• 1 large vidalia onion, chopped
• 2 medium zucchini, chopped
• 1 medium eggplant, skinned and chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 (14 ounce) cans black-eyed peas, drained and rinsed
• 1 1/2 cups frozen corn
• 6 roma tomatoes, chopped
• 2 habanero peppers, thinly sliced
• 1 1/2 teaspoons salt
• sour cream
• cheddar cheese

1. Warm the ghee or oil in a large pot.
2. Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
3. Add the beans and cook for another 5 minutes.
4. Add the tomatoes and corn and cook until the tomatoes have broken down and the whole is bubbling and fragrent, about 10-12 mintues.
5. Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.

ghee, vidalia onion, zucchini, eggplant, red bell pepper, green bell pepper, blackeyed peas, frozen corn, roma tomatoes, peppers, salt, sour cream, cheddar cheese

Taken from www.food.com/recipe/black-eyed-peas-with-eggplant-and-habaneros-324545 (may not work)