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Garlic eggplant and lady peas

August 22, 2009

This is a meal for one person, served along side brown rice if you’re feeling sassy.


4-5 baby eggplant, stem removed, sliced in half lengthwise

1 tomato, quartered and coursely chopped

1/4 red onion, sliced thinly

1/4 c of fresh lady peas (a Southern varietal – size and shape of a black eyed pea, only smaller – color of a lima bean and taste somewhere between English garden pea and a lima)

1 tablespoon garlic, 2 tablespoons olive oil, smidge of balsamic vinegar

Methode de who-sit-whatsit:

Sautee garlic and onion – add sliced eggplant – cut side down in the pan – do not move it, wait for it to brown – about 1 minute, you can check it – just wait, it won’t be long

once browned add the tomato, stir around a bit, lower heat to half and cover.

Go check your email

Come back, stir – the egg plant should have lost a bit of its color – become rather soft, but still holding its shape.  Toss in the lady peas, raise heat and cook until the peas are tender – maybe another minute…try one, it won’t kill you.  If you are short on moisture in the pan you can always add a little water – enough to hydrate and just enough that it will cook off in the heat.

add tablespoon or so of balsamic vinegar stir and cook for another minute – essentially until the vinegar fumes subside and the pan is deglazed.

Voila!  You now have some vegetables to eat while your cupcakes cool and fill the house with their hint of cocoa scent.

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