Heat the oven to 300 degrees F\150 degrees C.
Sprinkle the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte
) and brown the meat well on both sides, about 15 minutes per side. Remove the meat.
Add another spoonful of the oil and cook the onions
until soft, 5 to 7 minutes. While the onions are browning, peel
, quarter and seed
the tomatoes over a sieve
set over a bowl to catch the juices. Reserve the tomatoes for later. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze
the onions with the veal stock
, stirring up the good bits from the bottom. Then add the wine
and tomato juice mixture. Add the bay leaves
and garlic. Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes.
While the lamb cooks, salt the eggplant and set in a colander
, about 30 minutes. Rinse and pat dry. Meanwhile, roast
the red peppers. Once the lamb has cooked 1 hour 30 minutes, add the eggplant
, tomatoes and peppers, cover and cook for another 1 hour.
Increase the heat to 400 degrees F/200 degrees C. Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered.
For serving: Remove from the oven. Remove the herbs
. Spoon the lamb
onto plates, with the sauce