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