Lamb Ratatouille Ragout

• 3 1/2 pounds lamb shoulder, cut into large pieces
• Salt and pepper
• 2 tablespoons olive oil
• 1 large eggplant (1 1/4 lb.), cut into small pieces
• 1 large onion, chopped
• 1 red bell pepper, cut into large pieces
• 3 cloves garlic, chopped
• 1 (28 oz.) can chopped tomatoes, drained

1. Pat lamb dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add lamb and cook until lightly browned, turning with a wooden spoon, about 10 minutes; transfer to a slow cooker. Pour off and discard all but 1 Tbsp. fat from skillet.
2. Add eggplant, onion, bell pepper and garlic to skillet and cook over medium heat, stirring often, until mixture is slightly softened, about 5 minutes. Stir in tomatoes.
3. Pour contents of skillet over lamb in slow cooker. Cover and cook on low heat for 6 hours. Serve warm.

lamb shoulder, salt, olive oil, eggplant, onion, red bell pepper, garlic, tomatoes

Taken from www.myrecipes.com/recipe/lamb-ratatouille-ragout (may not work)