Braised Lamb Shanks Eggplant
Ingredients
- 1 ½ pounds eggplant (see Tip), peeled
- 4 12-ounce lamb shanks (about 3 pounds), trimmed
- 2 tablespoons ground sumac, divided
- 1 ¼ teaspoons salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 large green bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced, divided
- 5 plum tomatoes, diced
- 1 cup water
- ½ cup finely chopped parsley, divided
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