Lamb and Eggplant/Aubergine Casserole
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Lamb and Eggplant/Aubergine Casserole

Lamb and Eggplant/Aubergine Casserole

Ingredients

Method

  • 2kg eggplant/aubergine, cut into 5mm slices
  • 1 tsp salt
  • 150ml olive oil
  • 2 red capsicum/peppers, sliced
  • 1.5kg lamb shoulder, cut into 3cm chunks
  • 1 chopped onion
  • 2 x 400g tins of chopped tomatoes
  • 1 tsp sugar
  • 1 large handful of chopped parsley
  • Sprinkle the eggplant/aubergines with salt and leave to drain in a colander for an hour. Remove, and pat dry. Heat the oil in a lidded casserole over a medium heat. Add the eggplant/aubergine and capsicum/peppers and fry for 10 minutes. Remove and set aside.
  • Add the lamb to the casserole, and fry for about 8 minutes to colour. Add the onion, fry for 4 minutes, then the tomatoes, parsley, salt and sugar, and plenty of black pepper. Cover and simmer for 2 hours, or until the meat is very tender and the sauce thick and glossy.
  • Preheat the oven to 200C. Return the eggplant/aubergines and capsicum/peppers to the pan, pop on the lid, and bake for 20 minutes. Serve with crusty bread.
2 hr
4 serving

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