Preheat the oven to 180 C/ 350
Roast (in the flame on the hob is good) 2 medium purple eggplants for about 15 – 20 minutes, turning occasionally. . Cook until the skin is burnt and the flesh is soft (you can also cook this way over barbecue). Allow them to cool, peel and discard their burnt skin and leave them in the colander to drain its bitter juices. Squeeze out the excess.
Chop the flesh of the eggplant and mix in a clove of chopped garlic, season with salt and ground black pepper. Combine well, cover and set aside until the lamb stew is ready (If you’d like to prepare the eggplants a day ahead of time, then mix the eggplant mash with juice of ½ lemon to help retain its colour and keep in the fridge, covered).
To roast the vegetables, spread a sliced half an onion, 1 large tomato cut into eights and 1.5 roughly chopped peppers in a tray and stir in 2 tbsp. olive oil. Season with salt and ground black pepper and combine well. Roast at the preheated oven (180 C/ 350 F) for 30 – 35 minutes.
For the lamb stew, cut 250 g lamb into chunky, generous bite size pieces. Pour in a tbsp. olive oil in a wide, heavy pan and stir in half a diced onion. Saute over medium to high heat for 3 minutes, the onions will start to soften. Stir in the lamb pieces and saute with the onions for 5 minutes, mixing regularly. The lamb will release its juice. Add ½ tbsp. red pepper paste or 2 tsp. chilli flakes (optional, if you like a spicy taste), combine well.
Check the seasoning and turn the heat to low. Stir in 2 tbsp. water, combine and cover the pan. Simmer the lamb gently for about 20 minutes, until tender.
Just before serving, pour in 1 tbsp. olive oil in a pan and gently reheat the eggplant & garlic puree until it is hot. Turn the heat off and stir in 250g yoghurt to the eggplant puree and combine well.