Lamb, aubergine and red pepper sauce

Origin: Uncertain

Serve with spaghetti.


For two hungry or three not so hungry people.

  • 200g lamb mince
  • Aubergine, cubed
  • Red pepper, cored, deseeded and chopped
  • Onion, chopped
  • Carrot, finely diced
  • 2 sticks of celery,diced
  • 2 slices streaky bacon, diced
  • Tin of tomatoes
  • Fresh oregano if you can get it, dried otherwise
  • Chopped fresh parsley (optional)
  • Olive oil, salt, pepper

Heat the oil, cook the onions, carrot and celery until soft. Add the meat and cook until brown. Add the red pepper, aubergine and cook until they soften. Then add the tomato. If you prepare as you cook (which is easily possible if you chop quickly), add each vegetable when you finish chopping it and let it cook while you chop the rest, in the order above. Add the oregano, plenty of salt and pepper. Simmer covered for about 30 minutes to an hour or so, then uncover and cook until there is not too much liquid (it shouldn't be dry or watery). Stir in the parsley at the end if you're using it.