|Eggplant||1 Large, diced|
|Haricot beans||3⁄4 Cup (12 tbs), soaked overnight|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Lamb breast||2 Pound, cut in to chunks|
|Flour||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Beef stock||2 Cup (32 tbs)|
|Tomato paste||1 Tablespoon|
|Celery stick||2 , chopped|
Put the diced eggplant in a colander and sprinkle with salt.
Cover with a weighted plate and set aside for 30 minutes.
The salt will draw out the eggplant's bitter juices.
Drain the beans.
Fry the onions and carrots in the oil until the onion is soft but not brown.
Remove with a slotted spoon.
Lightly coat the lamb in seasoned flour and brown in the oil remaining in the pan.
Rinse and dry the eggplant and add it with the beans, onions and carrots, stock, tomato paste and celery.
Bring to the boil, cover and simmer for 2 1/2 hours or until the meat and beans are tender.
If possible, chill overnight or for several hours, until the fat has set on top.
Remove the fat and reheat the dish before serving.