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Sauteed Lamb with Eggplant In A Sauce

2 lg Eggplants -- ends cut off thickly sliced
3 tb Olive oil
8 Lamb cutlets -- trimmed and sliced
2 Cloves garlic -- crushed
6 lg Tomatoes
Blanched, skinned -- thickly sliced
Salt and freshly ground
Black pepper

2 tb Chopped fresh mint
3 c Natural yogurt
Freshly ground black pepper

1 Lemon -- sliced
Sprigs of mint
Thickly sliced

Sprinkle salt over the eggplant and leave for 20 minutes. Rinse the eggplant and dry with paper towels. 2. Heat 2 tablespoons olive oil in a wok over a very high heat and add the lamb cutlets. When brown, lower the heat and continue cooking until the meat is tender - about 5 minutes on each side. Remove from the wok, drain on paper towels and keep in a w 3. Add the remaining oil to the wok and fry the eggplant slices with the garlic until they are lightly browned on both sides. (If the oil dries out, add a little more.) When they are cooked, push them up the side of the wok and add the tomato slices. Place the vegetables on a dish and arrange the cutlets over the vegetables. Garnish with lemon slices and sprigs of mint. 5. Prepare the sauce by stirring the minto into the yogurt. Grind some black pepper over it and serve in a small bowl.

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