Lamb Shoulder Ratatouille-Style

Lamb and ratatouille are often paired in the south of France. In this recipe, the shoulder is cooked to the halfway point before the vegetables are added. Cutting the vegetables into big chunks ensures that they won’t disintegrate as they cook. The vegetables, especially the eggplant, soak up the flavors of the lamb, and the acid from the tomatoes tames the richness of the meat. There is a good amount of sauce for the vegetables and the meat. So serve with bread to get every last drop of it