Ingredients
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1 large eggplant
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2 tbsp olive oil
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1 cup diced onion
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2 tbsp minced garlic
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2 tsp ground cumin
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1 tsp ground cinnamon
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1 (28 oz) can low-sodium diced tomatoes
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2 (15.5 oz) cans or 3 cups cooked black-eyed peas
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1 lb Italian sausage
Steps
1
Remove stem from eggplant and halve lengthwise. Thinly slice the eggplant.
2
In a large Dutch oven, heat 1 tbsp oil on medium-high. Add the eggplant and onion. Cook 6–7 min., until almost tender. Stir in garlic, cumin, paprika, cinnamon, salt (in moderation), and pepper. Cook 1 min., until fragrant, stirring constantly.
3
Stir in the tomatoes. Drain and rinse black-eyed peas and stir in. Heat to a boil and then reduce heat to simmer.
4
Meanwhile, in a medium skillet, heat remaining 1 tbsp oil on medium-high. Add sausages and cook 6 min., until browned all over, turning occasionally. Transfer sausages to the tomato mixture and simmer 10 min., until sausages are fully cooked.
5
Cook 1 lb dried black-eyed peas according to package directions. Drain.
6
Halve and thinly slice eggplant. In Dutch oven, cook eggplant and onion 6 min.
7
Stir in cumin, garlic, paprika, cinnamon, salt, and pepper. Cook 1 min.
8
Stir in tomatoes and black-eyed peas (refrigerate remaining black-eyed peas for another use). Cook 3 min.
9
In medium skillet, cook sausage on medium-high 5 min., until browned, turning occasionally.
10
In medium pot, heat eggplant stew on medium-high to a simmer.
11
Add sausages to stew and simmer 10 min.
12
To serve, spoon stew into bowls and top with sausage.
