Peel and slice eggplant into large pieces.

Soak eggplant in salted water for 20 minutes to remove bitterness, then rinse.

Finely chop onion.

Fry onion in olive oil until soft and translucent.

Add meat to the onion and brown it.

Add turmeric, garlic, cinnamon, lemon juice, tomato paste, salt, pepper, and yellow split peas to the meat mixture.

Add 2-3 cups of water and stir well.

Bring to a boil, then reduce heat to low and simmer for 2.5-3 hours, or until the meat is tender.

Fry eggplant in olive oil until soft, salting and peppering to taste.

Drain the fried eggplant on paper towels.

Add the fried eggplant to the stew.

Slice tomatoes in half and add them to the stew.

Cook for an additional 20 minutes to allow the flavors to meld.

Serve over steamed basmati rice.