Eggplant Stew

Directions

1. 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. 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. 3
   Cook on medium heat (an even simmer) for about 2 hours or until meat is tender.
4. 4
   Add yellow peas and simmer 30 minutes more until peas are soft (not mushy).
5. 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. 6
   When peas are done, add eggplant to meat.
7. 7
   Serve with rice.