1 lb. eggplant
salt
3 sm. onions
1 clove garlic
3 tomatoes
1 1/2 lbs. lamb shoulder or shank
3 tbsp. butter
3 tbsp. olive oil
coarsely ground pepper
2 c. hot meat stock
1 tbsp. chopped fresh parsley

Wash eggplant and trim ends. Cut eggplant into cubes. Toss in large bowl with 1 tablespoon salt. Let stand 30 minutes. Peel and chop onion; peel and crush garlic. Blanch tomatoes briefly in boiling water; peel and cut into pieces. Cut lamb into cubes. Melt butter and oil in large skillet with tight-fitting cover.

Rinse eggplant cubes and pat dry. Add to skillet and saute until lightly browned on all sides. Remove and drain on paper towels. Add lamb to skillet and brown on all sides over high heat. Remove and set aside. Saute onions until golden brown. Add tomatoes and garlic; simmer 5 minutes. Return lamb to skillet. Season with salt and pepper. Pour in meat stock. Cover and simmer over low heat for 30 minutes. Add eggplant and simmer another 30 minutes. Sprinkle with parsley and serve.