Lamb & Eggplant (aubergine) Stew

Total Time: 7 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 3 medium eggplants, peeled and quartered long-wise
• 1 lb lamb, cut into cubes all visible fat removed
• 3 tablespoons flour
• 2 tablespoons canola oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon dried mint
• 1/2 teaspoon turmeric
• 1 pinch cinnamon
• salt and pepper
• 2 ripe tomatoes, sliced

Recipe

• 1 the night before:.
• 2 prepare eggplant by laying on paper towels and sprinkling with salt.
• 3 let sweat for 15 minutes, blot water, turn over and repeat.
• 4 saute eggplant quarters in non-stick frying pan sprayed with pam until tender but not limp.
• 5 store in refrigerator until ready to place in crock pot.
• 6 dredge lamb in flour.
• 7 heat oil in same non-stick frying pan.
• 8 saute lamb and garlic until meat is brown on all sides.
• 9 store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
• 10 in the morning before going to work:.
• 11 spray crock pot with pam.
• 12 place lamb, onion and spices in crock.
• 13 top with diced tomatoes.
• 14 stir just to combine.
• 15 lay eggplants over lamb mixture.
• 16 pour tomato sauce over eggplants.
• 17 top eggplants with slices of ripe tomato.
• 18 cook on low all day, up to 10 hours.
• 19 serve over basmati rice.