Ingredients:
2 kg goat, roughly cut into chops (chondra in Greek)
900g small eggplants (see note)
1/3 cup (80ml) olive oil
2 small (267g) red onions, grated
1 clove garlic, crushed or more to taste
1 large (180g) carrot, cut into a large julienne
2 cinnamon sticks
2 cloves
4 juniper berries
1/2 bunch celery, leaves and 1 stalk only
1/4 cup chopped flat-leaf parsley
6 medium (900g) tomatoes, 4 grated or pureed and 2 chopped (see note)
Chicken, beef or vegetable stock to cover, or reserved broth
Method:
1. If using old goat or mutton, rather than young goat, place the chops in a large saucepan and cover with water. Bring to the boil and cook for 45 minutes. Set aside to cool, reserving chops, removing fat and resulting broth.
2. Half peel the eggplants by running a vegetable peeler vertically at 3cm intervals from top to bottom.
3. Heat 1/4 cup olive oil in a very large frying pan over medium low heat. Add eggplants and cook, turning frequently, until golden and soft. Set aside.
4. Meanwhile, heat the remaining tablespoon of olive oil in a large casserole over medium heat. Add goat chops and cook until just golden. Add the onion, garlic, carrots, cinnamon, cloves, juniper berries, celery, parsley and tomatoes. Pour over stock (or reserved broth), top with eggplants and cook for 40 to 50 minutes or until tender. Do not stir eggplants through the mixture.
