Ingredients:
• 1 kg of lamb,
• 3 tablespoons of vegetable oil,
• 2 onions,
• 1 spoon of wheat flour,
• 2/3 capsicum,
• 1/4 leek stalk,
• 4-5 eggplants,
• 1 cup green beans,
• 5-6 tomatoes,
• 3-4 cloves of garlic,
• 1/2 cup of wine,
• salt,
• ground black pepper,
• 2 tablespoons chopped herbs.
Preparation:
Cut the processed lamb pulp into portions, sprinkle with salt and pepper, bread in flour, fry, process the eggplants, cut into 1 cm thick slices, dip in salted boiling water for 10-15 minutes, drain the water, let the liquid drain under a press, bread in flour, fry.
Cut the leek into strips and sauté.
Cut the bean pods into 2-4 pieces, pour boiling water over the tomatoes, remove the skin, cut into cubes and slices.
Cut the sweet pepper into strips.
Place the meat, eggplant, and vegetables in a cauldron, add herbs, salt, ground black pepper, pour in 2 cups of broth, and simmer, covered, until tender. You can add dry red table wine while simmering.
When serving, sprinkle with chopped herbs.
