Jolof Rice

• 1 cup black-eyed peas dried
• 2 medium eggplant
• 1 teaspoon salt
• 1 1/2 tablespoons canola oil
• 2 large onions chopped
• 3 teaspoons ginger fresh
• 2 each jalapeno pepper roasted, stems & seeds removed, chopped
• 1 each garlic cloves whole
• 2 each garlic cloves minced
• 1 each green bell peppers chopped
• 4 large tomatoes chopped
• 1 1/2 tablespoons tomato paste
• 2 teaspoons cayenne pepper
• 2 teaspoons curry powder
• 1 x hot chili peppers to taste, optional
• 1 pound carrots chopped
• 1 1/2 cups long grain rice brown
• 1/2 pound green beans cut into thirds

1. Soak peas overnight .
2. Simmer in fresh water for 15 minutes.
3. Drain and reserve cooking water.
4. Slice eggplant into rounds 1/2 inch thick and place in a colander.
5. Sprinkle with salt and let stand 5 minutes.
6. Heat oil in casserole.
7. Brown eggplant with 1 tablespoon chopped onions, 1 tablespoon chopped ginger, 1 jalapeno, whole garlic and bell pepper for 5 minutes.
8. Remove eggplant and set aside.
9. Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder and pepper sauce.
10. Simmer for 10 minutes.
11. Add peas, carrots and rice.
12. Simmer 5 minutes more.
13. Add green beans, eggplant and simmer another 15 minutes.

blackeyed peas dried, eggplant, salt, canola oil, onions, ginger fresh, pepper, garlic, garlic, green bell peppers, tomatoes, tomato paste, cayenne pepper, curry powder, hot chili peppers, carrots, long grain rice brown, green beans

Taken from recipeland.com/recipe/v/jolof-rice-38169 (may not work)