- 500 grams diced lamb
- 6 medium sized eggplants
- 2 tomatoes, peeled and chopped into small pieces
- 2 onions, thinly diced
- 2 green peppers, sliced
- 40 grams vegetable oil
- 40 grams tomato paste
1- Cut eggplants into small cubes. Place in salted water for about 30 minutes. Drain and pat dry with paper towel to remove excess water.
2- Lightly fry eggplant in oil. Remove and set aside.
3- Add meat, onions and peppers to pan and lighlty fry. Add tomatoes and paste, cook slightly.
4- Add eggplant, 2 cups water and salt to taste.
5- Cover and cook on low heat for 1 hour or until meat is tender.