Kuzu Guvec - cooking recipe

Ingredients

2 small eggplants, sliced
2 teaspoons salt
2 tablespoons butter
2 lbs lamb, cut in 1-inch cubes
2 onions, sliced
1/2 lb green beans, cut in half
3 small zucchini or 2 medium zucchini, sliced thick
4 medium tomatoes, peeled and quartered
fresh ground pepper
2 tablespoons chopped parsley

Preparation

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.).
In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
Add onions and saute 2 more minutes.
Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
Sprinkle with parsley and serve.