Sprinkle the eggplant cubes with salt and set aside to drain on paper towels for 30 minutes.
In a large stockpot, brown the onions in the butter, then add the lamb. Cook, stirring occasionally, until the lamb has browned. Add the eggplant cubes and cook over low heat, covered, for 15 minutes. Stir in the green beans, apples, salt, and pepper to taste. Add the water, bring to a boil, and