Black-eyed Peas With Eggplant And Habaneros

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.