Texas Caviar - Michigan Country Lines Magazine

Ingredients

• 2 t. olive oil
• 1 small eggplant, peeled and chopped
• 1 c. onion, chopped
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 1 15-oz. can salsa-style chunky tomatoes, undrained
• 1 15-oz. can black-eyed peas, drained and rinsed
• 1 t. ground cumin
• 1/2 c. minced fresh cilantro