2 lb lamb chops
4 large boiling potatoes
6 (italian) eggplants
6 tomatoes
1 cup chopped basil
1 cup chopped cilantro
1 cup chopped parsley
2-3 cloves of garlic
2 medium chopped onions
black pepper
salt and hot pepper to taste

1 - Preheat the oven to 350'F. Saparate fat from the lamb and keep it for stuffing.
2 - Put the pices of lamb on the bottom of the clay pot and add salt and black pepper.
3 - Mix basil, parsley, onions, garlic well and stuff eggplants.
4 - Mince the fat and put it into the stuffed eggplants. 1-2 tablespoons of fat will be enough.
5 - Put the layer of eggplants on top of meat and add salt and pepper.
6 - Cut potatoes in half and put them on top of eggplants.
7 - Cover potatoes with the layer of tomatoes and stuffing.
8 - Add salt, pepper, cover it and put into the oven.
9 - Cook aproximately for an hour and half. Serve with Flat Georgian bread and goat cheese.