did you mention eggplant and black-eyed peas???

Cajun Eggplant & Black-Eye Pea Stew
Ingredients (use vegan versions):
2 tablespoons olive oil
1 med eggplant-diced
2 large tomatoes-diced
1 med yellow onion-diced
1 green bell pepper-seeded&diced
2 cloves garlic-minced
1 28 ounce can crushed tomatoes
1 cup water
1 tablespoon dried oregano,
2 teaspoon dried thyme
1/2 teaspoon black pepper,
1/4 teaspoon cayenne
1/2 teaspoon salt 3-5 dash Tabasco
1 15 ounce can black-eye peas-drained & rinsed
brown rice
Directions: Start brown rice first, and chop veggies. Heat oil over med. heat and add eggplant, tomatoes, onion, pepper, garlic. Cook 10 minutes. Then, add can tomatoes, water, oregano, thyme, pepper, cayenne, salt, and cook for 25 mins. Then, stir in peas & tabasco, remove from heat let stand 10 minutes. Serve over brown rice.
Serves: 4-6
Preparation time: 1 hr.

cut and pasted directly for VegWeb.com

Eggplant!!

Here are a couple of recipes for eggplant from my recipe keeper. They are vegan recipes--feel free to substitute where necessary.

Eggplant Pomodoro

1 eggplant (sliced into 1/2 inch rounds)
1 cup soy/vegan mayonnaise (must have fat in it)
1/4 cup Dijon mustard (any mustard will do)
1 cup Italian style breadcrumbs

Sauce:
3 tomatoes
10-15 chopped fresh basil leaves
2 cloves garlic, crushed
1 tsp. extra virgin oil

Preheat oven to 400 F.

Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second coat each slice with breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 F for 45 minutes.

While eggplant is baking, saute diced tomatoes, garlic and basil in olive oil until well heated, and set aside.

Serve baked eggplant with a generous portion of tomato mixture. Enjoy!

Serves 2-4

Crunchy Eggplant with Spicy Sauce

1 large eggplant
1/2 cup soymilk
1/2 cup flour
1/4 cup water
1 TBSP brown sugar
1 TBSP rice vinegar
3 TBSP soy sauce
1 TBSP mustard
1 tsp red chili pepper
cornstarch
oil for frying
salt

Cut eggplant in bite-sized pieces. Heat a deep frying-pan, cover the bottom with oil. You know what to do here--dip, dip, dip in flour and salt combo then fry until golden and crispy.

Remove eggplant to paper towel. Serve covered in sauce over rice or on its own.

Sauce:
Boil water, sugar and chili in small saucepan until sugar dissolves. Turn off heat, add soy sauce, mustard and vinegar. Combine cornstarch with water, add to pan to thicken sauce.

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Adapted from Vegweb.com

As I typed these up, I realized how completely amateur the authors of them were--I did a little editing as I went. A seasoned cook like yourself should have no problem filling in the blanks.

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