Anonymous August 20 2005

For split pea puree

1 large red onion, finely chopped (2 cups)

2/3 cup extra-virgin olive oil (preferably Greek)

1 lb yellow split peas (2 1/4 cups), picked over, rinsed well, and drained

6 cups water

1 Turkish or 1/2 California bay leaf

2 teaspoons salt

1/4 cup fresh lemon juice

For eggplant compote

1/2 lb eggplant, cut into 1/2-inch cubes (3 1/2 cups)

1 1/4 teaspoons salt

2 large tomatoes

6 tablespoons extra-virgin olive oil (preferably Greek) plus additional

for drizzling

2 medium onions, coarsely chopped

2 garlic cloves, minced

1 teaspoon mild honey

1 tablespoon drained bottled small capers (in brine), rinsed

2 tablespoons thinly sliced fresh basil or chopped fresh oregano

1/4 teaspoon black pepper

1 to 2 tablespoons balsamic or Greek raisin vinegar

Make puree: Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot

over moderately low heat, stirring occasionally, until softened,

about 8 minutes. Add split peas and stir until well coated, then

stir in water and bay leaf. Increase heat to moderately high and

bring to a boil, then reduce heat and slowly simmer, partially

covered, stirring occasionally, until mixture is soupy, about 1

hour. Stir in salt and continue to cook, stirring more frequently as

puree thickens, until water is absorbed and mixture is the

consistency of creamy mashed potatoes, 30 minutes to 1 hour more.

Remove from heat and stir in lemon juice and remaining 1/3 cup oil,

then cool to room temperature, pot covered with a kitchen towel.

(Puree will thicken as it cools.) Discard bay leaf. Make eggplant

compote while split peas simmer: Toss eggplant with 3/4 teaspoon

salt in a colander set over a bowl. Place a plate or bowl directly

on top of eggplant to weight it down and let drain 1 hour. Rinse

eggplant (discarding liquid) and pat dry. Cut a shallow

X in bottom of each tomato with a paring knife and blanch tomatoes

in a 2- to 3-quart saucepan of boiling water 10 seconds. Transfer

tomatoes with a slotted spoon to a cutting board and, when cool

enough to handle, peel, beginning from scored end, with knife. Halve

tomatoes crosswise and seed, then cut into 1-inch pieces. Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then add eggplant

and saute, stirring occasionally, until just golden, transferring to

a plate. Reduce heat to low, then add remaining 3 tablespoons oil

and onions to skillet and cook, stirring occasionally, until

softened and golden, 15 to 20 minutes. Add garlic and cook,

stirring, 2 minutes. Stir in honey until incorporated. Add eggplant,

tomatoes, capers, basil, pepper, and remaining 1/2 teaspoon salt,

then gently simmer, stirring occasionally, 5 minutes. Stir in

vinegar (to taste) and remove from heat. Transfer to a bowl and cool

to room temperature, uncovered. Serve puree topped with

eggplant and drizzled with olive oil.