All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Mar 13, 2011
"I made this last night after seeing it broadcast recently. My dinner guests including myself thought it was an excellent one pot dish. I used an earthenware pot as reccomended. The wine used was a decent red zinfindel. I didnt have lamb stock or veal stock so I used beef stock. I used a good pecorino Romano to top. It smells great while cooking and tasted even better. I used Gnocchi and also served with hot italian bread to sop up the juices from the gravy. I dont understand at all why others had problems with it. Maybe they used eggplant with too many seeds which can make it taste bitter. I think this is why the recipe calls for smaller eggplant which I think have less seeds. I cubed the lamb and discarded any and all fat and sinews. The lamb fat can be strong and turn some people off as it could be too "lamby" in flavor. I will definately make this dish again. Thanks Chef Walter Potenza and Chef Tyler Florence! "
Italian American, 46 years old, been a home cook for many moons. Favorite chef is Jacques Pepin.