Eggplant Stew

• 2 medium eggplants
• 2 lb. stew meat (beef, lamb or goat), cubed
• 1 1/2 medium chopped, onion
• 1 c. yellow peas
• 2 (6 oz.) cans tomato sauce
• 1 tsp. dry lemon
• garlic to taste
• turmeric to taste
• salt and pepper to taste

1. Early in day, peel and slice eggplant; then place slices on plate, salt and leave for several hours until bitter juice comes out.
2. In stew pot, fry stew meat and onions until meat is brown. Add 3 cups water, salt, pepper, turmeric, garlic and lemon to meat. Boil 5 minutes, then add tomato sauce.
3. Cook on medium heat (an even simmer) for about 2 hours or until meat is tender.
4. Add yellow peas and simmer 30 minutes more until peas are soft (not mushy).
5. While stew meat is simmering, wash eggplant and dry off. Fry eggplant seasoned with turmeric in skillet until golden brown. Drain off excess oil with paper towels.
6. When peas are done, add eggplant to meat.
7. Serve with rice.

eggplants, stew meat, onion, yellow peas, tomato sauce, lemon, garlic, turmeric, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866015 (may not work)