Pink Eyed Peas with Roasted Eggplant

Ingredients

2 cups Pink Eyed Peas or Black Eyed Peas
2 cups Eggplant (cut into 1 inch cubes)
2 tbsp Olive Oil (divided)
1 large Onion (sliced)
3 Tomatoes (chopped)
1/2 tsp Ginger (grated)
3 cloves of Garlic (grated)
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder
1 tsp Salt
2- 3 cups Water
3 tbsp Cilantro
2 tbsp Coconut Flakes

Instructions

Heat 1 tbsp olive oil in a pan, add onion and sauté for five minutes. Add ginger, garlic, spices, and tomatoes and cook for another 2- 3 minutes. Add peas, water, and salt and cook for 20- 30 minutes, or until the peas are soft.

In the meantime, toss eggplant in 1 tbsp olive oil and roast at 350º until brown on each side, about 15- 20 minutes. Add eggplant to the peas and tomatoes and simmer for another 10 minutes. 

Remove from heat, add coconut and cilantro, and stir well. 

Serve hot as a soup, over rice, or with bread. Enjoy! 

Source: Full Belly farm