This used up the lamb left over from the Braised Shoulder (see next image)!
Remove the lamb from the bone and shred with a couple of forks (like pulled pork). Cut an aubergine into 1 cm thick slices and fry to brown in a little oil.
Place into a shallow casserole dish. Next, fry a chopped onion, and when starting to soften, add in the shredded lamb, chick peas and halved cherry tomatoes,
together with a Tbs of ras el hanout and a little chicken stock to moisten. Mix in with the aubergines, cover and bake in a 170°C oven for 30 minutes.
Garnish with chopped parsley, pomegranate seeds and crumbled feta cheese.