This is one recipe that I tend to make at some point every winter. It’s that good. And I’ve tinkered a little, but in general, I make it almost as I read it a few years ago. I roast the eggplant instead of sauté it as I like the flavor and texture better. I lose the whole milk because it definitely doesn’t need it. I use bone-in lamb because it enhances the flavor of the gravy. I often change up the cheese and sometimes I add mushrooms, but I can’t take credit for dreaming this one up. filling 1 ½ pound eggplant, unpeeled, cut into ¾- to 1-inch cubes sea salt olive oil 3 pounds lamb shoulder, cut into ½ – 1-inch cubes; reserve bones flour 3 cups diced onions 1 or 2 large portabella mushroom caps; diced 1 cup dry white wine 28 ounces canned diced tomatoes in juice 3 cups beef broth 8 garlic cloves, chopped 1 tablespoon dried oregano topping 2 ½ pounds russet potatoes, peeled and quartered 2 tablespoons butter 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced or a teaspoon of paste ¾ cup milk 6 ounces grated sheep’s milk cheese – go Greek with … Continue reading →