1. On a high heat, heat the olive oil in a deep, large, heavy bottomed pan. Pat lamb dry and seal the edges of the meat in the pan, until it is brown all over. Remove the lamb from the heat and set aside in a plate. Scrap the meat off the pan and add a little water to the pan to deglaze it.
2. Add a dash more olive oil and turn the heat to medium, then add the onions. Cook for a few minutes to soften, then add the garlic, aubergine, courgette and pepper and cook, occasionally stirring for 8-10 minutes.
3. Stir in tomatoes, raisins and fresh herbs. Bring to the boil, then reduce the heat to low, cover and cook, stirring occasionally for 30 minutes.
4. You can also do this in a slow cooker cooking over night for a very tender lamb dish.
5. Once cooked remove from the heat and either puree or serve chunky with rice or couscous and peas or broccoli.