Eggplant and lamb pan

Ingredients for 4 servings:

• 3 eggplants, cut into thick cubes
• 2 onions, diced
• 2 clove(s) garlic, squeezed
• 1 bell pepper(s), red, diced
• 2 tomatoes, diced
• some chili powder
• 500 g lamb shoulder(s) or leg of lamb, diced
• ¼ liter meat broth
• 3 tbsp olive oil
• salt and pepper
• Paprika powder
• some Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Wash and trim the meat, and cut it into goulash-sized pieces. Brown it in a pan with olive oil. Add the remaining vegetables (except the eggplant) and the chili powder and fry for about 5 minutes. Then add the crushed garlic and pour over the meat broth. Season to taste and braise for about 45 minutes. Add the eggplant cubes and cook for another 20-30 minutes. Serve with grated Parmesan cheese. Serve with rice, leaf salad, or bulgur. Zucchini can also be used instead of eggplant.