Quarter capsicums, discard seeds and membrane. Place capsicum, skin-side up, and eggplant on oiled oven tray under hot grill or in hot oven until skin blisters. Cover capsicum with plastic wrap or paper 5 minutes, peel away skin, then slice thinly.

Meanwhile, cook onion and garlic in heated oiled large frying pan, stirring, until onion just softens. Add lamb and spice, cook, stirring, until lamb changes colour. Stir in combined brandy, paste and stock, bring to the boil. Reduce heat, simmer, uncovered, stirring, 2 minutes or until liquid reduces by half. Remove from heat, stir in juice, nuts and parsley. Cover to keep warm.

Place vine leaves in large saucepan of boiling water, uncovered, about 30 seconds or until just pliable, drain, in single layer, on absorbent paper.

Place one leaf on each plate, layer each leaf with one slice of eggplant, a few capsicum slices, ¼ cup lamb mixture and another vine leaf. Repeat layering with remaining eggplant, capsicum and lamb mixture.