Curried Black-Eyed Peas with Eggplant

By Bostoncook

Ingredients

• 1 medium eggplant
• 1 medium onion
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 1 tablespoon curry paste, red
• 1 teaspoon garam masala, divided
• 1/4 cup dry red wine
• 1 can black-eyed peas (15 ounce) rinsed and drained
• 1 cup canned diced tomatoes, including juice
• 1 cup vegetable broth

Preparation

Step 1

1. Prepare the eggplant by trimming and discarding the ends and quartering it length-wise. Cut each piece crosswise into ¼-inch slices and set aside. Halve the onion lengthwise, slice lengthwise into thin strips and set aside.

2. In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat for 1 minute. Add the eggplant and cook, tossing, for 1 to 2 minutes to coat it evenly with the oil. Sprinkle with the salt and cook 10 minutes, stirring often, until the eggplant is soft. Reduce the heat to medium, add the onion, garlic, curry paste and ½ teaspoon garam masala and stir well. Cook 10 minutes, stirring often, until the onion is shiny, fragrant and tender.

3. Increase the heat to medium-high, add the wine and simmer, stirring often, until the mixture softens into a thick stew, about 5 minutes. Add the black-eyed peas, tomatoes and broth and bring to a gentle boil. Reduce the heat to low and simmer 15 minutes, stirring occasionally, until the black-eyed peas are heated through and the liquid is reduced.

4. Remove from the heat, transfer to a serving dish and sprinkle with the remaining ½ teaspoon garam masala. Let it stand a few minutes and serve hot or warm.

Notes: I made this only because there were so many raves on the board from people who said they wouldn't otherwise have made it - am so glad I did! It was really yummy. One of those meals you were sad about when it was over and looked forward to leftovers. Will be the highlight of the month, I'm sure.