Vegetable Lamb Stew

Rinse the meat, pat dry and chop into small pieces. Rinse, trim and cut the eggplant and zucchini into long, 4 cm (approximately 1 1/2 inch), finger-thick pins. Peel the onions and the garlic and finely dice both. Sear the meat until brown in a hot casserole pan in the oil. Add onions and garlic and cook briefly. Add the eggplant and zucchini, cook for another 2-3 minutes, then add the tomato paste and chile pepper. Cook briefly, then add the tomatoes and a little water. Season with salt and pepper, sprinkle in the cumin, cover and simmer for about 1.5 hours. Rinse the thyme, shake dry, put aside some stalks for garnish and tie the rest in a bouquet. Add to stew. While cooking, stir and pour in more water as needed.