Patlican Kebabi (Summer Vegetable Stew)

Ingredients

• 500 grams diced lamb
• 6 medium sized eggplants
• 2 tomatoes, peeled and chopped into small pieces
• 2 onions, thinly diced
• 2 green peppers, sliced
• 40 grams vegetable oil
• 40 grams tomato paste
• salt

Directions

1- Cut eggplants into small cubes. Place in salted water for about 30 minutes. Drain and pat dry with paper towel to remove excess water.
2- Lightly fry eggplant in oil. Remove and set aside.
3- Add meat, onions and peppers to pan and lighlty fry. Add tomatoes and paste, cook slightly.
4- Add eggplant, 2 cups water and salt to taste.
5- Cover and cook on low heat for 1 hour or until meat is tender.