Recipe: Winter-y Lamb Stew with Eggplant and Red Peppers (and Plum Tomato Sauce)

WINTER-Y LAMB STEW WITH EGGPLANT AND RED PEPPERS

4 pounds lamb on the bone, preferably neck or shoulder, cut into 2- to 3-inch pieces (best done by the butcher)
Cornstarch for dusting (if using oven method)
3 to 5 tablespoons canola oil, divided use
1 cup homemade chicken stock, commercial chicken broth or water
4 cups plum tomato sauce (recipe follows)
1 medium eggplant (about 1 1/4 pounds), trimmed, peeled and cut into 1/2-by-2-inch pieces
3 large red bell peppers, cored, seeded, deribbed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper to taste

BROWN THE LAMB IN ONE OF TWO WAYS:

FOR THE OVEN METHOD:
Preheat the oven to 500 degrees F. Dust the lamb with cornstarch. Arrange in a single layer in an 18-by-13-by-2-inch roasting pan; do not crowd. Roast for 15 minutes. Turn the pieces with tongs or a spoon. Roast for 15 minutes more. The pieces will be crusty and brown. Transfer the lamb to a large pot or Dutch oven.

FOR THE STOVETOP METHOD:
Heat a 12-inch skillet over high heat. Add 2 tablespoons oil. Brown the lamb in 2 to 3 batches, about 10 minutes per batch, turning as necessary; do not crowd. Transfer the lamb to a large pot or Dutch oven.

TO MAKE THE STEW:
Pour or spoon off any extra fat from the roasting pan or skillet. Add the stock or water and bring to a boil over medium-high heat, scraping vigorously with a wooden spoon. Let reduce by half.

Pour into a glass measuring cup. Allow to settle for 5 minutes. Remove any fat that rises to the top, then add to the lamb.

Add the tomato sauce and enough water to just cover the lamb. Bring to a boil. Reduce the heat and simmer for 1 1/2 to 2 hours, or until the lamb is tender.

While the lamb is cooking, heat 2 tablespoons oil in a 12-inch skillet. Add the eggplant. Cook, stirring occasionally, until completely softened. Remove and set aside.

Heat the remaining 1 tablespoon oil in the same skillet. Add the bell peppers. Cook until soft. Set aside.

When the meat is cooked through and tender, add the eggplant and peppers. Cook for 15 minutes.

Makes 4 to 6 servings

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PLUM TOMATO SAUCE
(Makes 4 cups)

2 pounds plum tomatoes, cut into 1-inch pieces (about 6 cups)
5 medium cloves garlic, smashed and peeled
1/4 cup fruity olive oil
Kosher salt and black pepper

Combine all ingredients in a nonreactive pan and cook over low heat, covered, for 45 minutes, or until the tomatoes get soft and break down.

Put the mixture through a food mill fitted with the medium disc. Pour into another nonreactive saucepan and cook, uncovered, over low heat, stirring frequently so the sauce does not scorch, until reduced to 4 cups. It will take about 1 1/2 hours; the exact time will depend on the tomatoes used and the amount of water they contain.

Adapted from source: Vegetable Love: A Book for Cooks by Barbara Kafka with Christopher Styler