Black-Eyed Peas With Eggplant and Habaneros

Submitted by Aioli_Queen

"Spicy and filling this melange of vegetables and beans is a great way to use up some of summers bounty! Watch out though, this dish can be QUITE spicy:-). This is easily made vegan with the use of oil instead of ghee."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 8

ingredients

• 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

directions

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.