Lamb and Eggplant Stew

• 2 lbs (.9 kg). lamb, cut in large cubes, cleaned of all fat and silverskin
• 4 ripe tomatoes, chopped
• 2 bay leaves
• 1 cup (225 ml) red wine
• 1 orange, cut in half
• 1 large eggplant, cubed
• 1 tsp (5 ml) oregano
• a few good grinds of black pepper
• 1 quart (950 ml) of beef stock
• 1 yellow onion, chopped coarse
• 1 cup (225 ml) black figs, chopped
• 1/2 head (or less if you chicken out!) garlic
• 4 tbsp (60 ml) butter or olive oil
• salt, to taste

1. Heat oil in a large heavy pot.
2. Brown the lamb throughly on all sides.
3. Add the rest of ingredients and simmer, covered, for 3 hours.
4. Remove the orange halves and bay leaves.
5. Serve with bulgar pilaf and salad.

tomatoes, bay leaves, red wine, orange, eggplant, oregano, black pepper, beef, yellow onion, black figs, head, butter, salt

Taken from online-cookbook.com/goto/cook/rpage/0000F1 (may not work)