Ingredients (3-4)

• 1/2 cup / 100 g yellow split peas
• 2 cups / 475 ml water
• 3 tablespoons / 45 ml extra-virgin olive oil
• 4 ounces red or yellow onion, finely diced
• 3 garlic cloves, minced
• Peel of 1/2 lemon, grated with a microplane
• 10 ounces tomatoes for sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/4 cup / 60 ml water
• 10 ounces eggplant
• 1/4 cup / 60 ml water
• 1/2 tablespoon / 7.5 ml fresh lemon juice
• 1 teaspoon sea salt, or to taste

Instructions

Put the split peas in a small saucepan and add the water. Bring to a boil over medium-high heat. Reduce the heat to low, cover the pan and simmer until the peas are tender (i.e., you can mash them easily when pressed between your fingers). The cooking time depends on the peas: check them after 30 minutes and regularly after that time. When ready, take the saucepan off the heat, uncover and set aside.

Rinse the tomatoes and cut a cross through their skin at the bottom. Blanch the tomatoes in a small saucepan holding enough boiling water to almost submerge the tomatoes. After 30 seconds, take the saucepan off the heat, pour out the boiling water and cover the tomatoes in cold water. Drain, peel and chop the tomatoes into a bowl. Set aside.

In a Dutch oven or sauté pan, warm up the olive oil on medium heat, turn down the heat to medium-low and cook the onion for 8 minutes, stirring often. Add the garlic and grated lemon peel, stir and cook for 2 minutes, then add the chopped tomatoes and all the spices (cumin, coriander, cardamom, turmeric, pepper, and cinnamon), stir well, add 1/4 cup / 60 ml of water, stir, cover and continue cooking for 5 minutes, regulating the heat so as to maintain a gentle boil.

In the meantime, cut the eggplant crosswise into 1/2-inch / 1.25 cm thick slices, then cube them.

Add the eggplant and the other 1/4 cup / 60 ml of water to the pan, stir well, bring to a boil then regulate the heat to maintain a gentle boil, cover and cook until the eggplant is tender, about 30 minutes (taste a piece after 25 minutes and gauge the time remaining).

Add the split peas and their cooking liquid to the pan. Add the lemon juice and sea salt; and stir well. Cook for another 5 minutes, then taste to adjust salt. Take the pan off the heat and serve the stew warm.

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