By Craig Claiborne
Mix together the lamb, parsley, eggplant, bread crumbs, egg, cornstarch, one teaspoon of the salt, one-eighth teaspoon of the pepper and one-half cup of the onions.
Shape the mixture into twenty balls and brown them on all sides in the oil or butter. Pour off the drippings. Combine the remaining ingredients and pour over the lamb balls.
Cover and simmer gently for thirty minutes. Uncover and cook for fifteen minutes longer.