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1
For the lamb stew, fry the onion in the oil until soft.
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2
Add the meat and garlic and cook, turning the meat, until lightly browned all over.
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3
Add the tomatoes, sugar, salt, and pepper.
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4
Cover with water and simmer, with the lid on, for 11 1/2 hours, until the meat is very tender, adding water if it becomes dry, and letting the liquid reduce at the end.
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5
For the sauce, prick the eggplants with a pointed knife so that they do not burst in cooking.
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6
Put them on a sheet of foil on a baking sheet and roast them in the hottest oven for about 1/2 hour, turning them on their side (not right over) until they feel very soft when you press them.
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7
Peel carefully.
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8
Then drop them in a bowl of water with the lemon juice and leave for 15 minutes, to keep their flesh white.
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9
Melt the butter in a saucepan, add the flour, and stir over very low heat for about 2 minutes, until well blended.
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10
Remove from the heat and add the milk gradually, beating vigorously all the time.
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11
Season with salt and white pepper, add nutmeg, if you like, and cook over low heat, stirring constantly, for about 15 minutes, until the milk sauce thickens.
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12
Drain the eggplants in a colander and press out as much of the water and juices as possible.
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13
Chop them with a pointed knife in the colander, then mash them with a fork.
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14
Mix with the milk sauce, beating vigorously until well blended.
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15
Return to the heat, add the grated cheese, stir until melted, taste, and add salt and pepper.
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16
(The traditional way is to add the eggplants first, before the milk, but I find it easier to make the bechamel-type sauce first and then incorporate the eggplant.)
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17
Serve the stew with the eggplant cream sauce in a ring around it.
