Ingredients
Method
1.Place lamb in a 4.5-litre (18-cup) slow cooker. Top with eggplant, onion, celery, garlic and passata. Pour over stock and the water. Cook, covered, on low, about 10 hours. Season to taste.
2.Carefully remove lamb. Skim excess fat from stew. Stir in olives, capers, currants, vinegar and basil.
3.Serve lamb with olive mixture; sprinkle with extra basil leaves, if you like.
Suitable to freeze at the end of step 1. Goes perfectly with creamy polenta and wilted greens. Accompany with garlic and herb-rubbed bread.
Note