Slice the egg plants, brush with oil, and place in pre-heated oven.

When brown, brush the other side with

oil and place back in the oven.

Remove once both sides are brown.

Chop and fry the onions.

Chop the

lamb into one inch squares and add to the onions.

Fry for a few minutes until the meat is browned.

Then

add water, salt, pepper, tomato puree, and dried limes and simmer gently until the meat is tender.

Place the

egg plant slices on top of the mixture and continue simmering until the egg plants have soaked the juices

and the stew is thickened.

Note: You can also add some lime juice to the mixture at any time to taste.