Recipe: Spanish Vegetables Menestra Style

Spanish Vegetables Menestra Style
Yield: 4 Servings
Source: Kym D. Herron

3/4 c split peas, plus salted water or 14 oz can garbanzo beans
1 small eggplant or squash
1 green pepper
1 red pepper
2 onions
1 tb butter or oil
1 1/4 c chicken or beef broth
2 cloves garlic, crushed
1 tsp salt
1 tsp thyme
1 pinch ground saffron (optional)
4 hard-boiled eggs, halved
coarse bread

Soak split peas in salted water for 10-12 hours. Pour off water and boil in new lightly salted water 1 to 1 1/2 hours. Drain. Slice eggplant or squash. Halve peppers, take out seeds and membranes and cut them into strips. Peel onions and chop into large pieces. Saute onion in a little butter. Add eggplant or squash and peppers. Add broth, garlic, salt, thyme and saffron. Boil vegetables approximately 15 minutes until they become soft. Add more water if necessary. Stir in split peas; season to taste. Serve with hard-boiled egg halves and bread. Makes 4 servings.