Leg of Lamb from A Taste of Cuba by Cynthia Carris Alonso

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon coarse salt, plus additional for sprinkling on the eggplant
• 1 sprig fresh oregano leaves, finely chopped, or 1 teaspoon dried
• 1½ cups red wine
• 2 carrots, cut in ¼-inch slices
• 1 red bell pepper, cut in ½-inch cubes
• 1 onion, thinly sliced
• 1 sprig fresh thyme leaves, finely chopped, or 1 teaspoon dried
• 8 ounces leg of lamb
• 1 cup vino seco, or dry sherry or red wine
• 1 large eggplant
• 1 clove garlic, minced
• 1 teaspoon dried oregano