"1/4 cup of olive oil"
"3 chopped onions"
"3 green peppers, seeded and sliced", "250g of eggplant slices", "3 crushed garlic cloves", "500g of diced tomatoes", "Salt and black pepper to taste", "250g of zucchini slices", "1 kg of lamb"
"1/4 cup of olive oil"
"3 chopped onions"
"3 green peppers, seeded and sliced", "250g of eggplant slices", "3 crushed garlic cloves", "500g of diced tomatoes", "Salt and black pepper to taste", "250g of zucchini slices", "1 kg of lamb"
1 Preheat the oven to medium temperature
2 In a pan, heat the olive oil and sauté the onion until golden brown
Add the green peppers and let them soften
Add the eggplant
Mince two garlic cloves and add them to the tomatoes
Season with salt and black pepper
Let it reduce
Add the zucchini and cook without stirring for 20 minutes
Transfer to a serving dish
3 Cut the remaining garlic clove into thin slices and use toothpicks to hold them over the lamb
Place the lamb on top of the vegetables
Season with salt and black pepper
Bake in medium temperature
Flip the lamb and baste it with the juices that form until the meat is tender
Serve immediately
Recipe by Ney Laux, owner of Pátio Viana restaurant.
