Lentil, Chick Pea and Eggplant Boil

Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it.

I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy!

1/2 anise bulb, sliced
1 small onion, cut into rings
1/2 jalepeno, minced
1 tablespoon olive oil
salt to taste

1 cup yellow potato, cubed
2 cups cubed and peeled eggplant
1/3 cup pitted kalamata olives, cut into quarters
1 cup lentils
3 - 4 1/2 cups water
1/2 teaspoon pepper
1/4 teaspoon each: clove, cinnamon
1 teaspoon ground coriander seed
1/2 preserved lemon, diced

1 roma tomato, chopped
1 cup mixed broccoli and bell pepper (I used frozen)
1 cup chopped mint
2 cups cooked chick peas

Heat a large saucepan over medium heat. Add first group of ingredients and fry until the onions and anise are lightly browned. Add second group of ingredients (use 3 cups water if you want it more like a pilaf, or 4 1/2 if you want a soup) and bring to a boil. Cover and simmer 30 minutes. Add last group of ingredients and heat through. Serves 4-6.