Here is a eggplant stew recipe for a simply delectable result

On a lazy day when you have time to caramelize the onions until they’re dark and sweet, then cook the stew and let it rest for a while on the stove before eating to let the flavours develop. It’s important to use Japanese eggplants in this recipe, because their flesh is sweeter than regular eggplant and they have fewer and smaller seeds. Traditionally, the eggplant is fried before being added to the stew, but for health interest, roast it instead, using very little oil. You can add a shot of honey to balance the flavours: start with 1 tablespoon and sweeten to taste. You can bake off the eggplant and cook the split peas the day before.

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