2. Preheat the broiler. When eggplant is ready, set
it cut side down on a baking sheet, along with pepper halves. Broil until
charred, 6-7 minutes, then put vegetables into a brown paper bag, fold to
seal and set aside.
3. In a large
nonstick skillet, heat oil over medium heat. Add buckwheat and saute until
fragrant and roasted 5 minutes, add garlic, stock, and bay leaf, then
cover and simmer until all the liquid is absorbed about 7-8 minutes.
4. Add lemon juice and pulp, butter, sage, thyme,
and basil to buckwheat and stir well. Remove pepper and eggplant from the
bag and use your fingers to remove the charred skins. Chop vegetables, add
them to buckwheat and stir well.
5. Remove bay leaf, then place the mixture in a
serving dish and serve warm or at room temperature.