2 tbsp. olive oil
1 large onion, halved and thinly sliced
1 garlic clove, finely chopped
1 red pepper, de-seeded and sliced
550g - 600g diced lamb
1 tbsp. plain flour
400g can chopped tomatoes with herbs
300ml lamb stock
Cut the aubergine/eggplant into 2cm cubes and put in a colander. Sprinkle with 1 tsp salt and set aside for 30 minutes. Rinse and pat dry.
Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a frying pan and cook the onion. Add the garlic and pepper and cook for another minute. Add the aubergine and stir. Transfer to a casserole dish.
Add the rest of the oil to the pan and brown the lamb in two batches, adding to the casserole when done.
Melt the butter in the pan and stir in the flour. Add the tomatoes and simmer, stirring all the time. Add the stock to the casserole with the tomatoes. Season, cover and cook in the oven for 2 ¼ hours.