1. Put all ingredients, except the eggplant and Parmesan cheese, in a large covered casserole and cook in the microwave oven, stirring from time-to-time, until the lamb has lost all of its pinkness and is tender (about 15 to 20 minutes).
2. Meanwhile, pare the eggplant and cut into 2-inch cubes. Sprinkle with salt and let stand 20 minutes. Rinse thoroughly and drain.
3. Add to the casserole and cook, covered, stirring at least once, until the eggplant is tender (about 10 minutes). Sprinkle with the Parmesan cheese.
4. Let stand 5 minutes before serving. May be garnished with lemon wedges.
TIP:
Sprinkling the eggplant with salt and letting stand pulls the bitter juices out of the vegetable. Try this trick for all eggplant recipe.
