Eggplant compote with yellow split peas

Here we use the last Thai Long Green eggplants of the year.  This was definitely our favorite eggplant variety of the year -- beautiful, very productive and great taste.  Second place goes to Cloud Nine, even prettier and more productive but the fruits are smaller so a bit trickier to use in the kitchen.  Since both varieties are hybrids, we did not save seeds, but we will be sure to order Thai Long Green and Cloud Nine seeds for next year and we recommend that you do the same.

This dish is time-consuming, but well worth the effort.  It is inspired  by a Diane Kochilas recipe, but we adapted it to use our eggplants, basil and tomatoes.  A delicious weekend project.

Eggplant Compote with Yellow Split Peas

Ingredients

Split Peas
1        lb         yellow split peas, rinsed and drained
6        cups     water
2        cups     red onion, chopped
2/3     cup      olive oil
1                    bay leaf
2        tsp       sea salt
1/4     cup      fresh lemon juice

Eggplant Compote
1        lb        eggplant, sliced
1 1/4  tsp       sea salt
2        cups    tomatoes, peeled and diced
6        Tbs     olive oil
2                   yellow onions, diced
1        tsp      honey
2        Tbs     fresh basil, chopped
1/4     tsp      black pepper
2        tsp      balsamic vinegar

Procedure

Split Peas

1. Cook onions in 1/3 cup olive oil until soft.  Add split peas and mix well, then add water and bay leaf.  
2. Bring to a boil, then reduce to simmer and cook, partially covered, until peas have broken down, about 1 hour.
3. Add salt and continue to cook, stirring frequently, until peas are thick and creamy.
4. Discard bay leaf, add lemon juice and 1/3 cup olive oil, then cover and set aside to thicken.

Eggplant Compote

1. Heat 3 Tbs olive oil over medium and saute eggplant until golden.  Flip and repeat.  Remove to paper towels to drain.
2. In same pan, add 3 more Tbs olive oil and saute onions over low until soft and golden, about 20 minutes.  Add garlic and cook a few more minutes.  Add honey, then eggplant, tomatoes, basil, pepper and salt.  Simmer gently.
3. Add vinegar at the end, then remove from heat.
4. Serve warm compote on top of warm split peas.

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