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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).
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2. Meanwhile, pare the eggplant and cut into 2-inch cubes. Sprinkle with salt and let stand 20 minutes. Rinse thoroughly and drain.
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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.
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4. Let stand 5 minutes before serving. May be garnished with lemon wedges.
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TIP:
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Sprinkling the eggplant with salt and letting stand pulls the bitter juices out of the vegetable. Try this trick for all eggplant recipe.
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