Back to Recipe Menu

Braised lamb with eggplant & capsicum peperonata


  • Heat the oil in a deep, heavy-bottomed pot and fry the eggplant in 2-3 lots until golden. Drain well on kitchen paper towels.
  • Pour off some of the oil and then seal the lamb all over in 2-3 lots. Remove.
  • Add the onion, garlic, celery and capsicums to the pot and gently sauté until translucent, regularly stirring.
  • Then add the wine, balsamic, diced tomatoes and 2 cups stock with a decent amount of seasonings and 2 tbsp chopped parsley. Return the lamb and mix well. Turn down the heat and gently simmer for about 1-1¼ hours until the lamb is very tender, adding more stock as needed.
  • When ready, add the olives and eggplant. Mix well, bring to the boil and simmer for about 5 mins.
  • Serve with chopped parsley sprinkled on top.


  • 1 cup olive oil
  • 1 large eggplant, cubed
  • 1 kg cubed lamb
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 celery stalks, diced
  • 1 each red & yellow capsicum, cored, seeded & diced
  • a good splash of dry white wine
  • 1 tbsp balsamic vinegar
  • 2 cans diced tomatoes
  • 2-3 cups chicken stock
  • sea salt & freshly ground pepper
  • 3-4 heaped tbsp chopped fresh parsley
  • 3 heaped tbsp chopped, pitted green olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm