Lamb casserole with aubergine recipe
 Give your lamb casserole a Greek twist with aubergines, peppers and parsley. 2kg/4lb 8oz aubergines, cut into 5mm/¼in thick slices1 tsp salt, plus extra for sprinkling150ml/5fl oz olive oil2 red peppers, seeds removed and sliced1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces1 large onion, finely chopped2 x 400g tins chopped tomatoes1 tsp sugar1 large handful roughly chopped parsley10 turns black peppermill 2kg/4lb 8oz aubergines, cut into 5mm/¼in thick slices 1 tsp salt, plus extra for sprinkling 150ml/5fl oz olive oil 2 red peppers, seeds removed and sliced 1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces 1 large onion, finely chopped 2 x 400g tins chopped tomatoes 1 tsp sugar 1 large handful roughly chopped parsley 10 turns black peppermill Method Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel.Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes.Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened.Preheat the oven to 200C/180C Fan/Gas 6.Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel. Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Recipe tips If buying a ready-boned lamb shoulder, you will need about 1.5kg/3lb 5oz.