Sultan’s Delight INGREDIENTS This classic lamb or beef dish is served with smoky tasting eggplant with cheese in a béchamel sauce. 1 pound of lamb cut in chunky cubes or beef (diced) 1 onion, finely chopped 1/3 cup olive oil 1 green/red bell pepper, seeded and chopped 1or 2 garlic cloves, crushed 4 skinned ripe tomatoes, diced 1 cup hot water 2 tablespoon tomato paste Salt and ground black pepper, thyme, and oregano Chopped Italian parsley for garnish For the eggplant puree with béchamel sauce 4 medium eggplants (or Jar of Roasted Eggplant, found at most mediterranean markets) 3 tablespoons butter 2-3 tablespoons white flour 1 cup warm milk 1/2 cup mozzarella Salt and ground black pepper Place a saucepan over medium heat, add olive oil, and sauté the meat with salt and black pepper until evenly browned. Add chopped onions, green/red peppers, and garlic. When these are sizzling, add the chopped tomatoes. When the juice has evaporated add the hot water, tomato paste and increase heat to high. When it starts to boil, reduce heat to low and simmer gently until the lamb/beef is tender (around 1 hour). Add a little more water if necessary and add the seasoning. For the eggplant puree, cook the eggplants on a barbecue grill or oven until the eggplants collapse (we often use the jar since it’s easier) so that the insides are soft and creamy. It usually takes about 15 to 30 minutes based on the eggplant's size. When cool enough to handle, peel the eggplants by hand. Mix it around a little and let it sit for a few minutes (mash them with salt using a fork). Make the béchamel sauce by melting the butter on low heat. Then add the flour to the melted butter while mixing it in well. Add the warm milk to the melted butter and flour. Mix it very well. To get a smooth consistency, and cook for about 10 minutes. Add the mashed eggplant, ground black pepper and the cheese to the mix. Whisk it all very well for another couple minutes. Serve hot, pour the eggplant mixture onto a plate, covering the bottom, the meat sitting on the top of the bed of eggplant puree and garnish with chopped parsley.