Lamb and Eggplant Stew (Khoresht Bademjan)

Directions

1. If using dried limes, poke holes with the tip of a knife (2-3 slits or holes).
2. Heat vegetable oil in large saucepan or dutch oven, add diced onion cook until translucent. Add lamb chunks and brown. Remove from pan and add the can of tomato paste and cook until paste is cooked takes only a few minutes. Add lamb back into saucepan, add salt and pepper to taste, water and the dried limes or lime or lemon juice.
3. Cook on medium heat for approximately one hour until the meat is fork tender and the sauce has thickened. While the stew is cooking prepare the eggplant. Slice your eggplant into approximately 1/4 inch thick slices, salt and let sit on paper towels for approximately 30 minutes (you will see the eggplant start to sweat). Rinse, pat dry and fry in oil until browned. Set on paper towel to soak up some of the excess oil. Alternately you can bypass the frying and roast in the oven, lay eggplant slices on parchment, brush each side with olive oil and bake in 375°F oven for approximately 30 minutes. After 15 minutes turn each over they should be nicely browned and roast for another 15 minutes.
4. When stew is done add the eggplant and cook on low for another 15 minutes. Remove from heat.