Serves     10

Ingredients

2 medium eggplants, diced as in the recipe above (the recipe said to peel them – I didn’t and it was fine)
1/4c olive oil, plus one T
3 cloves garlic, minced
3c cooked black‐eyed peas (about 1¼ c dry, more or less)
3T lemon juice
2t sugar or more to taste
Salt to taste (it takes a fair amount)
Freshly ground black pepper

Directions

Heat 1/4c oil in a large skillet over medium‐high heat. Saute the eggplant, stirring, for about 8 minutes. Add the garlic and cook for 1 minute. Add all the other ingredients, including 1T additional oil, and reduce heat to medium‐low. Cook for a couple of minutes to combine flavors. Taste and adjust seasonings. Remove from heat and allow to cool for at least an hour before serving at room temperature or cold.

Country:
Ethiopia


Notes and Instructions