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K.d. Lang's Indonesian Salad With Spicy Peanut Dressing

Ingredients:

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 &
-- chopped
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