As with most casseroles, it is simple and delicious.
Lamb and Eggplant Casserole
• 1 kilogram lamb - leg or shoulder (cut into 5cm pieces)
• 1/4 cup olive oil
• 2 onions (cut into wedges)
• 1/2 cup tomato paste
• 1 eggplant (cut into 5cm pieces)
• 1 large red capsicum (cut into 5cm pieces)
• 2 1/2 cups beef stock
• salt and pepper
• 1 sprig parsley
• 1 tablespoon parsley (finely chopped)
Preheat oven to 160 degrees. Heat the oil in a heavy based casserole dish and brown the lamb in two batches. Set the lamb aside and add the onions to the pan. Cook for two minutes and then add the tomato paste. Cook for one minute and return the lamb to the pan. Add the eggplant, capsicum and stock. Season to taste. Stir well to combine and bring to the boil. Cover and put into the oven for 1 1/2 hours. After this time, remove the lid and return to the oven for another 30 minutes or until the sauce is reduced to the desired consistency. Serve, sprinkled with parsley.
This was adapted from a recipe in "Australian Table" magazine