Lamb and Eggplant in an Earthenware Casserole

Peel the eggplants in alternating strips and cut them into 1.5 cm-thick rounds. Dissolve 15 g salt in 1 l water, add the slices, and keep them submerged under a plate. This resting time does not require active work; brown the meat while they soak.

Melt the butter in a wide skillet and brown the lamb cubes over high heat. The meat will first release its juices; keep turning it until the liquid evaporates and the edges begin to brown.

Add the onion, cut into half-moons, and the garlic to the lamb. Cook, stirring, until the onion softens. Add the tomato paste and stir until its raw smell is gone. Add the grated tomatoes, salt, black pepper, red pepper flakes, and water, then bring to a boil.

Remove the eggplant slices from the water, squeeze them in your hands, and pat them dry. Arrange one-third of the slices on the bottom of the casserole and spread half the meat sauce over them. Add another layer of eggplant and the remaining sauce, then arrange the last eggplant layer on top. Place the sliced tomatoes and pointed peppers reserved for the top over the eggplant, then cover.

Place the casserole on the middle rack of a cold oven, set it to 190°C / 375°F, and bake covered for 70 minutes; the earthenware pot should heat up along with the oven. Open the lid slightly and check the sauce: once it is bubbling and a fork slides easily into the eggplant, continue to the next step.

Remove the lid and bake for 15 minutes more. Take the casserole out when the top eggplant slices have darkened and browned at the edges and the sauce has thickened. Set the pot on a dry wooden trivet before bringing it to the table.