Patlican Kebabi (Summer Vegetable Stew)

Ingredients 500 grams diced lamb 6 medium sized eggplants 2 tomatoes, peeled and chopped into small pieces 2 onions, thinly diced 2 green peppers, sliced 40 grams vegetable oil 40 grams tomato paste salt Recipe Info Category: Turkish Kebaps Rating: 4 Print Recipe Directions 1- Cut eggplants into small cubes. Place in salted water for about 30 minutes. Drain and pat dry with paper towel to remove excess water. 2- Lightly fry eggplant in oil. Remove and set aside. 3- Add meat, onions and peppers to pan and lighlty fry. Add tomatoes and paste, cook slightly. 4- Add eggplant, 2 cups water and salt to taste. 5- Cover and cook on low heat for 1 hour or until meat is tender.