www.diabeticcooking.com
August 7, 2006

non-stick cooking spray
2 t. olive oil
1 sm. eggplant (3/4 lb)
1 c. chopped onion
1 jalapeño pepper
15 oz. can chunky tomatoes
15 oz. can black-eyed peas
1 t. ground cumin
1/2 c. minced fresh cilantro
Baked fat-free tortilla chips, for serving

Peel and chop eggplant. Seed and chop Jalapeños. Rinse and drain black-eyed peas.
Coat large non-stick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender.
Stir in tomatoes with juices, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro. Serve with tortilla chips.
This recipe yields 16 servings. Serving size: 4 chips, 1/4 c. salsa.
Exchanges Per Serving: 1 Starch, 1/2 Fat.