Title: Split pea ratatouille
 Categories: Vegetarian, Main dish, Easy
      Yield: 2 Servings
 
      3 oz Eggplant; sliced 1/4-inch
           -thick
      3 oz Zucchini; sliced 1/4-inch
           -thick
      3 oz Onion; sliced
      2 tb Sunflower oil
      3 oz Split peas; cooked
      3 oz Cashews; chopped
      1 ts Garlic; minced
      1 ts Salt
    1/2 ts Rosemary
 
   Preheat oven to 350 degrees. Steam eggplant, zucchini, and onion for
  about 8 minutes. Lightly grease 4 x 8 baking pan with oil. Place
  split peas in blender with 2 ounces water, half of cashews, and the
  remaining ingredients. Blend until mixture achieves sauce
  consistency. Place eggplant in baking pan andpour the split pea sauce
  on top. Sprinkle with remaining cashews. Put in oven and bake for 20
  minutes.
  
   From DEEANNE's recipe files