Lamb Roast with Eggplant (Lamb and Eggplant Casserole)

Name: Lamb Roast with Eggplant
Yield: 4
Ingredients: 1 kg of lamb cut into small pieces; 1 tablespoon of salt; black pepper to taste; wheat flour; 2 tablespoons of butter or margarine; 5 ripe tomatoes, peeled and chopped; 2 chopped onions; 1 green bell pepper, chopped; 1 crushed garlic clove; 1 medium eggplant

1
1 kg of lamb cut into small pieces
2
1 tablespoon of salt
3
black pepper to taste
4
wheat flour
5
2 tablespoons of butter or margarine
6
5 ripe tomatoes, peeled and chopped
7
2 chopped onions
8
1 green bell pepper, chopped
9
1 crushed garlic clove
10
1 medium eggplant

Ingredients

1
1 kg of lamb cut into small pieces
2
1 tablespoon of salt
3
black pepper to taste
4
wheat flour
5
2 tablespoons of butter or margarine
6
5 ripe tomatoes, peeled and chopped
7
2 chopped onions
8
1 green bell pepper, chopped
9
1 crushed garlic clove
10
1 medium eggplant

Directions

1
Season the lamb with salt and black pepper, coat with flour, and fry in butter or margarine
2
Place it in a 2-liter baking dish with a lid
3
Add the chopped tomatoes, onions, bell peppers, and garlic to the dish
4
Mix gently
5
Cover and bake at moderate heat for 1 hour
6
While that's cooking, peel the eggplant and cut it into cubes
7
Add the eggplant to the dish and continue baking for another hour
8
Check the seasonings
9
Serve hot in 4-6 portions.