1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces
1 large carrot, finely chopped
1 stalk celery, finely chopped
2 x 400g tins chopped tomatoes
1 tsp sugar
1 large handful roughly chopped parsley
1 tsp salt, plus extra for sprinkling
10 turns black peppermill
Sprinkle the eggplant with salt and leave to drain in a colander for 1 hour. Remove and dry with a tea towel.
Heat the oil in a large lidded casserole over medium heat. Add the eggplant and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.
Add the lamb to the casserole and cook over medium heat, stirring frequently, until lightly coloured, about 8 minutes.
Add the vegetables and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 1½ hours, until the meat is tender and the sauce is thick.
Preheat the oven to 200C/180C Fan/Gas 6.
Return the eggplantand red peppers to the pan, folding them through the stew a little. Bake for 20 minutes.