1. Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.). 2. In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides. 3. Add onions and saute 2 more minutes. 4. Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant. 5. Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat. 6. Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender. 7. Sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
