Black-Eyed Peas with Eggplant and Habaneros

Name: Black-Eyed Peas with Eggplant and Habaneros
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 2 tbsp ghee; 1 large vidalia onion; 2 medium zucchini; 1 medium eggplant; 1 red bell pepper; 1 green bell pepper; 3 can black-eyed peas (14 ounce); 1.5 cup frozen corn; 6 roma tomatoes; 2 habanero peppers; 1.5 tsp salt; sour cream; cheddar cheese

An American side dish of aubergine, black-eyed peas and habanero peppers. Finish with sour cream, shredded chedder and perhaps salsa.

45 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 35 min · 45 min total
Difficulty: medium

1
Warm the ghee or oil in a large pot. Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
15 min
2
Add the beans and cook for another 5 minutes. 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 min
3
Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.