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
Baked fat-free tortilla chips

Coat large nonstick skillet with cooking spray and heat oil over medium heat until hot. Add eggplant, onion and jalapeño pepper; cook and stir 10 minutes. Stir in tomatoes, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro. Serve with tortilla chips.

Amy Breimayer, Westphalia