Batengen Yaghnee (Eggplant Stew) - cooking recipe

Ingredients

3 small or 2 medium eggplants
salt
1 large onion, finely chopped
oil
1 1/2 lb. lean lamb, cut in 1-inch cubes
3 tomatoes, peeled and sliced
1 Tbsp. tomato paste
juice 1/2 lemon
1/2 tsp. allspice

Preparation

Slice the eggplants and sprinkle them with salt.
Allow them to drain in a colander for at least 1/2 hour.
Fry the onion in 2 tablespoons oil until soft and golden.
Add the meat and brown well.
Add the tomatoes and squash them with a fork.
Stir in the tomato paste and lemon juice and mix thoroughly.
Season to taste with salt, pepper and allspice.
Cover with water, bring to a boil and simmer gently, covered, for about 1 hour.