Instructions

1. Wash the lamb, let it drain and cut it into pieces.
2. Wash the eggplants and dry them.
3. Preheat the oven to 200o C (fan forced with upper and bottom elements on) and place the oven rack on the lowest place.
4. Heat 1 tbsp olive oil in a non-stick frying pan. Cut the eggplants in 1 inch slices and sauté them on both sides. If they dry, brush them with olive oil. Remove to a platter and repeat this procedure with the remaining eggplants.
5. Add 2 more tbsp olive oil and sauté half the lamb. Wait until it is browned on one side and then turn over. Continue with the remaining lamb. As some fat will come out from the first batch, do not add more oil when sautéing the remaining lamb. . When done, put the first batch back in, add the wine and cook for a few minutes for the alcohol to evaporate. Remove to a crock pot or casserole. Remove to a crock pot or casserole.
6. Add the remaining oil and sauté the onion until translucent. Add the garlic and sauté for a few seconds, then add the celery, rosemary, pureed and diced tomato, all the spices as well as the water and cook for 5 minutes.
7. Put the eggplants on top of the lamb and pour the sauce on top. Cover with the lid and cook for 2 hours. Remove the lid and mix the food, so that lamb is now on top.
8. Put it back in the oven, without the lid, reduce the temperature to 170oC and bake for fifteen more minutes or until the lamb browns on top.
9. Serve with bulgur or rice pilaf and Greek yoghurt.