Directions

1. Slice eggplant into 1 inch x _ inch pieces, place in a bowl and toss with a few tablespoons of salt, place in a colander over the bowl. This removes the bitter juices from the eggplant.
2. Rub lamb shanks liberally with 1 tablespoon sumac, salt and pepper.
3. Heat 1 tablespoon oil in a large Camp oven over medium-high heat on the Ozpig. Add the lamb and cook, turning often, until deeply browned on all sides. Remove and put on a plate.
4. Add another tablespoon of oil to the pot, add capsicum, onion, carrot, garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring for a couple of minutes. Add red wine and let simmer for another couple minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes, rosemary and sage. Bring to a boil. Reduce fire or number of heat beads to maintain a simmer, cover and cook, stirring occasionally until the lamb is very tender, about 3 hours.
5. Remove the lamb to a plate and cover with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.
6. Serve with mashed potato and green beans.