Sautéed Lamb with Tomato and Eggplant Simmered in Olive Oil

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender pieces of lamb simmered with diced tomato and eggplant in olive oil, infused with garlic and herbs for a hearty Greek-inspired stew. This Greek-inspired lamb recipe, ready in about 55 minutes, pairs lamb shoulder, cubed, eggplant, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450 g) lamb shoulder, cubed
• 1 medium (about 1 lb), diced into 1-inch cubes eggplant
• 2 large, diced ripe tomatoes
• 4 tbsp olive oil
• 3, thinly sliced garlic cloves
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb cubed lamb shoulder and sauté for 6-8 minutes until browned on all sides.
2. Step 2: Add 3 thinly sliced garlic cloves to the skillet and cook for 1 minute until fragrant but not browned.
3. Step 3: Stir in 1 medium diced eggplant and 2 large diced tomatoes, then sprinkle 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper over the mixture.
4. Step 4: Pour 1/2 cup water into the skillet, reduce heat to low, cover, and simmer gently for 25-30 minutes until the lamb is tender and the eggplant is soft, stirring occasionally.
5. Step 5: Remove the lid and cook uncovered for an additional 5 minutes to thicken the sauce slightly before serving.