Lamb, Courgette and Aubergine Casserole

Ingredients

1 large white onion, chopped

3 garlic cloves, crushed

4 courgettes (zucchini), cut in different shapes

1 large aubergine, sliced in rings

1/2 a kilo of lamb cut into chunks

4 fresh tomatoes cut in quarters

tomato puree

salt and pepper

500 mls chicken stock

A small glass of wine

Olive oil to cook

A little butter

Method

Fry the onions and garlic in olive oil.  Then a tablespoon of tomato purée.  Add the chicken stock and glass of wine.  Leave to simmer whilst you prepare the meat.  In a frying pan, seal the meat in olive oil and butter.  When brown on the outside, add to the other pan and turn the heat to medium for half an hour.  Then add the courgettes, tomatoes and aubergines.  Continue cooking for 20 minutes or so.  I sometimes add oregano or sesame seeds.  Nice served with plain white rice and a mixed salad.

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