|Lamb shoulder||1 Pound, cut for stew|
|Onions||1⁄2 Pound, sliced to make 1 cup|
|Water||2 Cup (32 tbs)|
Braise meat until brown; add onions and braise with meat until tender.
Cut eggplant into 2 inch cubes and add to meat mixture.
Pour over tomatoes, salt, pepper, paprika and water.
Bake for 1 hour. (More water may be added if needed.)
May be served over rice if preferred.