BLACK-EYED PEAS WITH EGGPLANT AND HABANEROS

Black-Eyed Peas With Eggplant and Habaneros image

Provided by Aioli_Queen

Categories Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

Warm the ghee or oil in a large pot.
Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
Add the beans and cook for another 5 minutes.
Add the tomatoes and corn and cook until the tomatoes have broken down and the whole is bubbling and fragrent, about 10-12 mintues.
Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.

Nutrition Facts : Calories 221.6, Fat 4.7, SaturatedFat 2.3, Cholesterol 8.2, Sodium 893, Carbohydrate 38.5, Fiber 10.1, Sugar 6.1, Protein 10.3