This recipe is on page 44 of The Ethnic Vegetarian. It is very very good. I made it because I was looking for something to use what I had in the garden. This recipe had black-eyed peas, eggplant, green beans, and tomatoes, all of which I had growing. I honestly didn’t expect much because my experience with this cookbook has been a bit hit or miss. But I was so pleasantly surprised. It is so flavorful and had the exact right amount of spice. I made a few modifications. I was out of ginger so left it out. I used brown basmati rice instead of white basmati rice. And I used fresh black eyed peas instead of canned ones. No complaints at all. I’ll be making this again.
Nimble Veggies 
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