Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat lamb in flour; shake off excess. Cook lamb, in batches, for 5 minutes each side, or until well browned. Return lamb to cooker.
3.
Add eggplant, zucchini, onion, capsicum, anchovies, garlic and passata to cooker; top with tomatoes. Cook, covered, on low, for 6 hours.
4.
Stir in olives; season to taste.
Serving suggestion: accompany with roasted potatoes and a chunky basil pesto. Not suitable to freeze.
Note
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