"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! "