Lamb & Eggplant (Aubergine) Stew - cooking recipe

Ingredients

3 medium eggplants, peeled and quartered long-wise
1 lb lamb, cut into cubes all visible fat removed
3 tablespoons flour
2 tablespoons canola oil
1 large onion, chopped
4 garlic cloves, crushed
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon dried mint
1/2 teaspoon turmeric
1 pinch cinnamon
salt and pepper
2 ripe tomatoes, sliced

Preparation

THE NIGHT BEFORE:
Prepare eggplant by laying on paper towels and sprinkling with salt.
Let sweat for 15 minutes, blot water, turn over and repeat.
Saute eggplant quarters in non-stick frying pan sprayed with Pam until tender but not limp.
Store in refrigerator until ready to place in crock pot.
Dredge lamb in flour.
Heat oil in same non-stick frying pan.
Saute lamb and garlic until meat is brown on all sides.
Store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
IN THE MORNING BEFORE GOING TO WORK:
Spray crock pot with Pam.
Place lamb, onion and spices in crock.
Top with diced tomatoes.
Stir just to combine.
Lay eggplants over lamb mixture.
Pour tomato sauce over eggplants.
Top eggplants with slices of ripe tomato.
Cook on low all day, up to 10 hours.
Serve over basmati rice.