Cut the meat into 2.5 cm/1 inch cubes. Cut the aubergines into cubes about the same size as the lamb. Sprinkle them with salt and put in a colander to drain with a plate on top of them to weigh them down.
Heat the olive oil in a pan and sweat the sliced onion. Add the meat and allow it to colour, sprinkle with mint and marjoram and season. Transfer the meat and onions to a casserole.
Wash off the aubergines and drain them in kitchen paper; toss them in olive oil in the pan, season with salt and freshly-ground pepper and
© 1989 Darina Allen. All rights reserved.