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1
In a bowl, dissolve 2 teaspoons of salt in 1 quart of water.
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2
Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.
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3
Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil.
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4
Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side.
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5
Add the onion and cook over moderate heat, stirring, until softened, 10 minutes.
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6
Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil.
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7
Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.
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8
Drain the eggplant and pat dry.
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9
In a large nonstick skillet, heat 11/2 tablespoons of the oil.
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10
Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain.
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11
Brown the remaining eggplant in the 3 tablespoons of oil.
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12
Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.
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13
Transfer the lamb to a rimmed baking sheet.
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14
Remove the meat from the bones and cut into 1-inch pieces.
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15
Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.
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16
Return the lamb to the stew and season with salt and pepper.
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17
Divide the pita among 4 bowls.
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18
Ladle the stew on top and serve.
