Ingredients

• 6 pieces of tiny garden aubergines
• 600gr / 20 oz / 1.3 pound lamb chunks (tiny diced)
• 8-9 pieces of shallots or 1 piece of medium size onion
• 150gr / 5 oz / 0.3 pound mushroom
• 2 pieces of green pepper
• 2 table spoon olive oil
• Frying oil
• 1 table spoon full of flour
• 1 table spoon full of paste
• Salt, black pepper, red pepper
• 6-7 cup of water
• 100gr / 4 oz / 0.3 pound grated pale yellow cheese or unsalted mozzarella

Directions

Peel the aubergines partially and make a deep cut in the middle vertically. Add 1 spoon full of sugar let it give out its bitter taste.

Add oil into the pan and roast the meat until they get pinky. Add the diced onion and pepper and continue roasting. Lastly add the mushroom and sauté them. After it gives out and loose the water, add little butter and tomato paste to roast all of them together. Add the water and cook it for 30-35 minutes in brasier, or 10 minutes in pressure cooker.

Wash the aubergines, strain them and wipe them with paper towel. Fry them slightly in hot oil. Again lay them onto paper towel and let them give out the oil. Put them into glass pot or oven tray. Open them from their cutting place and add the mixture into the cuts. Lay the remaining water onto the aubergines. Add grated pale yellow cheese or unsalted mozzarella and serve it into heated 170°C oven for 20 – 25 minutes.

Enjoy your meal...