Title: Jolof Rice
Categories: Entree African Kwanzaa Rice Vegetarian
Yield: 8 Servings

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 & - chopp
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).

"Vegetarian Times" December, 1993

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