I came up with this on an evening when I was pressed for time and decided to make the most of it. The recipe definitely needs work. If anybody has ideas for how to improve it, please post a comment.
1 med Onion – Julienned
1/2 lb. Lamb or GimmeLean – Cut into 1″ chunks
1 med Eggplant – Sliced into Strips 1/2″ by 3″
2 Tbsp Olive Oil
1 1/2 Tbsp Thyme
3 Tbsp Paprika
1 or 2 Bay Leaves
5 Tbsp Mustard (from a jar)
1 1/2 Tbsp Oil
2 Tbsp Corn Starch
… Mix well and then add…
1 1/2 c. Water, Broth or Wine
Warm olive oil in a heavy pan and Brown the Lamb or GimmeLean. Set aside the meat. Then, in the same pan, saute the onions for a few moments and add the Thyme, Paprika, and Bay Leaves. Add eggplant strips, cook until eggplant softens (stir constantly).
When the eggplant has softened, add the cooked meat to the onions and eggplant. Sautee for a few minutes and then add sauce and toss or fold together. Simmer. If you are using GimmeLean, simmer for only 5 to 10 minutes and then serve. If you are using Lamb, simmer for 20 minutes, or put the pan in the oven for 30 to 40 minutes. Make sure there is enough liquid to have some sauce remaining after cooking.