Lamb, Eggplant and Zucchini in Parchment

Preheat the oven to 200°C (approximately 400°F) convection.

Rinse the meat, pat dry and coarsely chop. Rinse the eggplant and cut into cubes. Prepare a bowl of salted water, add the eggplant and let stand 10 minutes. Drain and squeeze dry. Rinse the zucchini and cut into slices. Peel the onions and chop. Heat the oil in a skillet and saute the eggplant until just starting to soften. Add the onions, ginger, turmeric, cumin and cinnamon, stirring to combine. Add the meat and zucchini and mix well. Add the broth and tomato paste and stir well. Remove from the heat and season with salt and pepper. Tear 4 sheets (about 12 inches each) of parchment paper or foil and evenly divide the mixture among the sheets, placing it in the center. Close each to form a tight package and place on a baking sheet. Bake until the meat is cooked through and the vegetables are tender, 45-50 minutes.