Adapted from recipe created by Steve Bett i Serves 6 1 medium eggplant, diced into ½ inch/1.27cm pieces 2 tablespoons/30mls olive oil 2 ½ teaspoon/2mls paprika ¼ teaspoon/1ml ground sage ¼ teaspoon/1ml salt (or salt substitute) 1/8 teaspoon/.5ml pepper 1/8 teaspoon/.5ml cayenne (or to taste) Preheat oven to 350F/176C/GasMark4. Toss eggplant with oil to coat evenly. Add seasonings, mix well. Lay seasoned eggplant on baking sheet evenly in one layer. Roast for 20-25 minutes. 1 tablespoon/15ml olive oil ½ cup/118ml onions, diced in ¼ inch/6mm pieces ½ cup/118ml celery, diced in ¼ inch/6mm pieces 1 clove garlic, minced 1 ½ cups/340ml tomato, diced 1 medium red bell pepper, diced in ¼ inch/6mm pieces 1 cup/225ml zucchini, diced ¼ teaspoon/1ml paprika ¼ teaspoon/1ml ground thyme 1 ¼ teaspoon/6ml salt ½ teaspoon/2ml pepper ½ teaspoon/2ml turmeric 2 cups/450ml cooked brown rice 3 cups/375ml black-eyed peas, drained Sauté o
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