4 medium brinjals
1 green pepper
1 kg breast of lamb, sawn into portions
1 onion, sliced
2 cloves garlic, crushed
30 ml cooking oil
1 x 410 g can whole tomatoes, coarsely chopped
50 ml chopped fresh parsley
10 ml salt
Freshly ground black pepper to taste
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
Peel brinjal, if preferred, and cut into 10 mm thick slices.
Sprinkle with salt and allow to stand for 30 minutes.
Rinse under cold water and dry on paper towelling.
Braai brinjal and green pepper over coals.
Drizzle cooking oil over vegetables at short intervals.
Braai meat over coals until brown.
Meanwhile, sauté onion and garlic in a little heated oil.
Add tomatoes, parsley, salt, pepper, herbs and bay leaf and simmer until thick, stirring to prevent burning.
Place meat, brinjal and green pepper, peeled, seeded and cut into strips, into tomato sauce, cover with lid and simmer for 1 hour or until meat is tender.