Adapted from recipe created by Steve Betti
Serves 6
1 medium eggplant, diced into ½ inch/1.27cm pieces
2 tablespoons/30mls olive oil
2 ½ teaspoon/2mls paprika
¼ teaspoon/1ml ground sage
¼ teaspoon/1ml salt (or salt substitute)
1/8 teaspoon/.5ml pepper
1/8 teaspoon/.5ml cayenne (or to taste)
Preheat oven to 350F/176C/GasMark4.
Toss eggplant with oil to coat evenly. Add seasonings, mix well. Lay seasoned eggplant on baking sheet evenly in one layer. Roast for 20-25 minutes.
1 tablespoon/15ml olive oil
½ cup/118ml onions, diced in ¼ inch/6mm pieces
½ cup/118ml celery, diced in ¼ inch/6mm pieces
1 clove garlic, minced
1 ½ cups/340ml tomato, diced
1 medium red bell pepper, diced in ¼ inch/6mm pieces
1 cup/225ml zucchini, diced
¼ teaspoon/1ml paprika
¼ teaspoon/1ml ground thyme
1 ¼ teaspoon/6ml salt
½ teaspoon/2ml pepper
½ teaspoon/2ml turmeric
2 cups/450ml cooked brown rice
3 cups/375ml black-eyed peas, drained
Sauté onions and celery in olive oil for 2-3 minutes or until translucent. Add garlic tomatoes, bell pepper and zucchini. Simmer for 5-7 minutes until zucchini and pepper begin to soften. Stir in herbs and seasonings and simmer for another 7-10 minutes. Combine eggplant and rice with vegetable mixture and mix well. Serve in bowls topped with black-eyed peas.
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