2 md Eggplants
Salt
2 tb Butter
1 lb Lamb cubes*
1 md Onion; finely chopped
1 md Tomato; ripe, concassee**
1 1/2 c  Hot water
Pepper
2 c  Olive oil
4 md Green peppers ***
1 lg Tomato; ****

Notes * Lamb should be weighed as cubes of boneless leg or shoulder with
excess fat removed. ** (Concassee) Peeled, seeded, disgorged and chopped.
*** Quartered, seeded and deribbed. **** Peeled, seeded, disgorged and
sliced thinly. Remove stems & hulls from eggplants, peel and cut lengthwise
into 1/2″ slices. Sprinkly generously on both sides with salt, layer in a
sieve or colander, weight and stand 30 minutes to disgorge. Rinse and dry
thoroughly.
In a heavy casserole, melt the butter over moderate heat, Add lamb and
onion and saute until browned on all sides, stirring frequently. Add the
copped tomato and cook 10 minutes more, stirring occasionally. Add the
water, and season with salt & pepper (fresh ground). Reduce heat to low and
simmer about 1h 15 mins or until the meat is tender and most of the liquid
in the casserole has been absorbed. Remove from heat and set aside.
In a heavy frying pan (skillet) heat the olive oil over moderate heat.
Add the eggplant slices and fry until cooked and golden brown on both
sides. Drain on absorbant paper. Add the green peppers to the skillet and
fry them until cooked and golden brown.
Lay half the eggplant slices side by side in an oiled baking dish. spread
the meat cubes over them and spoon the remaining pan juices over the meat.
Cover with the remaining eggplant slices and top with the green peppers and
tomato slices. Cover the dish with foil and bake in a preheated 375F oven
25 minutes. serve with armenian bread, or crusty frech or italian bread.
Delicious hot, this dish is even better cold.