Lamb and Eggplant Casserole

Before the warmer weather returns again, I thought I would share this recipe with you. It was one of the recipes I cooked up last week (for the freezer) and one that I made a couple of times over the winter.

As with most casseroles, it is simple and delicious.

Lamb and Eggplant Casserole

serves 4

• 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

to serve

• 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.

I usually like to serve this with mashed potatoes and green beans, but rice or polenta would probably also be good.

This was adapted from a recipe in "Australian Table" magazine