Wednesday, 11 May 2011


6 servings
* 1 kg. mutton,
* 2 tablespoons margarine,
* 3 tablespoons oil,
* 2 large onions,
* 2 medium size tomatoes or
* 2 tablespoons tomato paste,
* 4 medium size egg-plants,
* 2 teaspoons salt,
* 1/2 teaspoon pepper
Cut the egg-plants lengthwise into four and each one into 4 cm. long pieces. Leave them in salted
water for 1/2 an hour-Drain and squeeze them lightly to extract the excess water. Heat the oil and
margarine together. Fry the egg-plants lightly. Take them out. In the same saucepan put half of the
meat cut into cubes and saute them for 2-3 minutes and take them out. Repeat the same for the other
half. In the same saucepan lightly brown the onions cut into thin lengthwise slices. Add peeled and
chopped tomatoes or tomato paste. Cook for 2 minutes. Add the meat, salt, pepper and 2 glasses of
warm water. Cover and cook on low heat for 11/2 hours until the meat is tender. Add the fried eggplants and cook for 30 minutes more.

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