How to do it:
Cut each eggplant lengthwise into four pieces and soak in salted water for 20 minutes. Drain and squeeze lightly to extract the excess water.
Heat the oil in a skillet and fry the eggplants lightly, in batches. Set aside when done.
In the same oil, fry the shallots, bell peppers, chile, if using, and the meat in the same way as the eggplants. Drain and set aside. Melt the margarine in an ovenproof casserole, stir in the tomato paste, then pour in the stock. Bring to a boil, add the meat and vegetables, and season to taste.
Cover and cook over low heat for 1.30 hours (or alternatively in a preheated 350 F oven). Serve hot, garnished with parsley sprigs.
* 4 small eggplants
* 1 red and 1 green bell pepper, seeded and cut in chunks
* 1 tablespoon margarine
* salt and ground black pepper
* 2 tablespoon olive oil
* 1 hot chile, seeded and chopped (optional)
* 1 tablespoon tomato paste
* parsley springs, to garnish
* 8 shallots
* 1 lb mutton
* 2.5 cups meat stock or water
