1 Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Rinse the lamb, pat dry and chop. Peel the onions and cut lengthwise into slices. Rinse the peppers trim, cut into quarters lengthwise and remove the seeds and membranes and cut crosswise into strips. Rinse, trim and cut the eggplant into cubes. Cut the tomatoes into slices and season with salt and pepper. Heat 4 tablespoons oil in a pan and sweat the onion until soft.
2 Add the peppers and the eggplant and cook briefly. Grease a baking dish and line with half the tomatoes and top with some of the rice. Layer with half of the vegetables. Place the meat cubes on top and sprinkle generously with salt and pepper. Add the rest of the vegetables and then remaining rice. Layer the remaining tomato slices. Pour in the hot water and season with salt and pepper. Drizzle with the remaining oil and cover with aluminum foil. Bake in the preheated oven about 1.5 hours, adding more water as needed. Remove from oven and serve.