Lamb with Eggplant and Chickpeas

(Doğrama - Gaziantep)

250 g lamb, cut in cubes
1 small onion, finely chopped
5-6 tbsp extra virgin olive oil
3 tbsp canned crushed tomatoes
1 tbsp red pepper paste
1/2 cup canned chickpeas, rinsed
1 medium size tomato, peeled, diced
1 cubanelle pepper, chopped
1 small size eggplant, peel the skin in strips lengthwise, cut in bite size, soak in water with salt for about 20 minutes, then squeeze
1/2 cup warm water
1 tbsp lemon juice
1-2 garlic cloves, mashed with salt

Sauce:
1 tbsp butter
1 tsp dry mint

Saute the lamb cubes with olive oil until the color turns to light brown. Add the remaining ingredients into the pot except lemon juice and garlic. Cover and cook until all the vegetables are tender at low heat. Add the lemon juice and garlic. Then turn the heat off after 2 minutes.

Meanwhile, melt the butter in a small pan. When it begins spitting, stir in the mint and pour all over the dish. Serve the Lamb with Eggplant and Chickpeas with Bulgur Pilaf.

2 servings.