The last vegetarian meal for awhile

With it I made oven-crisped eggplant and green beans with brown butter sauce.

The recipe for the vegetable stew Jack Ziegler requested is from Melissa's. It's super easy. I cheat and used canned black-eyed peas because it's meant to be a fast supper: ...

Blackeyed Pea Vegetable Stew

1 large onion, chopped

3 celery sticks, sliced fine

3 carrots, sliced lengthwise, then sliced

1 15-ounce can plum tomatoes

1 heaped tablespoon tomato puree

2 cloves garlic, crushed

1 green pepper, chopped

1 Melissa's Blackeyed Peas (11 ounces) rinsed, drained and cooked

3 tablespoons red wine or wine vinegar (I think it needs the vinegar)

In a large nonstick saucepan place the onion, garlic, celery, pepper and carrot and a little water. Cover and steam until almost tender. Add tomatoes, puree, wine or vinegar. Add black-eyed peas and simmer until heated through.