Take the flavours of a classic Greek dish and create this casual, well-flavoured braise.

Ingredients

• 2 medium-sized purple eggplants
• 1.5 kilograms boneless lean lamb for casseroling
• ¼ cup olive oil
• 1-2 onions, peeled and finely chopped
• 1 teaspoon minced garlic
• 2x 400 gram can diced tomatoes in juice
• 2 tablespoons tomato paste
• 1 cup beef stock or water
• 2 tablespoons chopped fresh parsley
• 2 teaspoons sugar
• ½ teaspoon cinnamon
• ½-1 cup olives, either black or green
• ½ cup semi-dried tomatoes, optional
• 2-3 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. Cut the eggplants lengthwise into quarters and cut crosswise in 1-2cm slices.
3. Cut the lamb into chunky 3-cm pieces and season well with salt and pepper.
4. Brush the eggplant slices with olive oil and pan-fry in a hot frying-pan until well browned on both sides, then set aside. Brown the lamb pieces in a dash of oil in a hot frying-pan. Make sure the lamb is well browned. Set aside. Add the onion and garlic to the pan and cook gently in a dash of oil for 8-10 minutes until softened.
5. Into the pre-warmed slow cooker put the eggplants, lamb, onion, garlic, canned tomatoes, tomato paste, stock or water, parsley, sugar and cinnamon. Stir to mix evenly and cover with the lid.
6. Cook on low for 7-9 hours or on high for 4-6 hours, or until the meat is tender.
7. Stir in the olives and semi-dried tomatoes if using along with the oregano and thyme into the braise and season with salt and pepper. Serve with freshly cooked pasta or feta and mint topped bread (see recipe on this website).

Cooks Tips

Variations: - Use beef or chicken in place of lamb. - Add a well-drained can of chickpeas in the last hour of cooking. - Stir through a couple of handfuls of spinach or rocket in the last 20 minutes of cooking time. - Serve the braise under a filo pastry top for a scrumptious pie.