Moroccan Spiced Chickpea and Lentil Stew

Rinse chickpeas, cover with water and let soak for 2 hours. Rinse lentils thoroughly and drain. Rinse peppers, wipe dry and cut in half, then remove seeds and ribs and cut into small cubes. Rinse eggplant and wipe dry, then cut into small cubes. Sprinkle with salt and drain excess water in a colander, then pat dry with paper towels. 

Blanch tomatoes in boiling water, drain and peel. Quarter tomatoes, remove seeds and cut into small cubes.

Heat clarified butter in an ovenproof pan. Add spices and sauté briefly, then add legumes and sauté briefly, stirring frequently. Pour in about 1 liter (approximately 4 cups) water and add harissa. Cover and cook over medium heat until vegetables and legumes are very tender, stirring occasionally, and adding more water as needed. Mix in peanuts and cook briefly, then set aside and let cool briefly. In a bowl, whisk eggs together, stir in a little warm mixture into eggs to temper, then stir in remaining mixture. Cover with aluminum foil. Bake in preheated oven for about 30 minutes at 200°C (approximately 400°F).