Step 1

Preheat oven to 180°C. Season the lamb. Heat half the oil in a flameproof casserole dish over high heat. Cook the lamb, in 3 batches, for 2-3 minutes each side or until browned. Transfer to a large plate.

Step 2

Reduce heat to medium. Melt butter in casserole dish. Stir the onion and combined capsicum for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Stir in the allspice and cayenne pepper. Add lamb, stock, passata and bay leaves. Bring to boil. Cover and bake for 2 hours or until lamb is very tender. Season.

Step 3

Meanwhile, preheat a barbecue grill or chargrill on high. Cook the eggplant, turning often, for 30-40 minutes or until charred. Cool for 5 minutes. Peel. Process flesh in a food processor until smooth. Melt the extra butter in a saucepan over medium-high heat until foaming. Stir in flour for 1-2 minutes or until the mixture bubbles. Remove from heat. Whisk in milk until smooth. Cook over medium-high heat, stirring, for 5 minutes or until the sauce thickens. Stir in the eggplant, parmesan and lemon juice. Season with salt.

Step 4

Serve the lamb with the eggplant puree and top with parsley.