Jolof Rice

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).