Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dried black-eyed peas
   2      medium        eggplants
   1      teaspoon      salt
   1 1/2  tablespoons   canola oil
   2      large         onions -- chopped
   3      teaspoons     chopped fresh ginger
   2                    jalapeno peppers -- roasted, stems and
                        -- seeds removed and
                        -- chopped
   1      whole         garlic clove
   2                    garlic cloves -- minced
   1                    green bell pepper -- chopped
   4      large         tomatoes -- chopped
   1 1/2  tablespoons   tomato paste
   2      teaspoons     cayenne
   2      teaspoons     curry powder
                        hot pepper to taste -- option
   1      pound         carrots -- chopped
   1 1/2  cups          long grain brown rice
     1/2  pound         green beans -- cut into thirds

Preparation:

Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is unnecessary). Simmer in fresh water for 15 minutes. Drain and reserve cooking water. Slice eggplant into rounds 1/2" thick and place in a colander. Sprinkle with salt and let stand 5 minutes. Heat oil in casserole. Brown eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno, whole garlic and bell pepper for 5 minutes. Remove eggplant and set aside. Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder and pepper sauce. Simmer for 10 minutes. Add peas, carrots and rice. Simmer 5 minutes more. Add green beans, eggplant and 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 and eggplant