Instructions

1. Put the aubergine in a colander, sprinkle with salt and leave for 10 minutes.
2. Meanwhile, put the lamb in a large bowl with the wine, thyme and garlic and 1 tablespoon of olive oil and toss to coat.
3. Rinse the aubergine and pat dry with a tea towel. Heat 1 tablespoon of oil in a large frying pan and cook the aubergine until it browns and remove it to a plate. Add the peppers and fry for 2 minutes or until starting to soften and dod the same with the courgette. Remove the vegetables to the same plate as the aubergine.
4. Tip the lamb and its marinade into a large, heavy based saucepan. Season with salt and pepper, add the sautéed vegetables and bring to the boil. Reduce the heat to low and cook for 50 minutes, adding more stock if needed, to keep the lamb and vegetables submerged.
5. Remove the lid and simmer for 10 minutes, or until the liquid has reduced slightly.