A Dish of Eggplants Without Vinegar

Take fat young flesh of sheep, cut up and put in the pot with salt, a little onion, pepper, coriander seed and a lot of oil; put on a moderate coal fire and when the meat is done, put in it some eggplants cut in halves or quarters, after boiling and pouring off the water; then throw in with the meat and squeeze over it the juice of tender coriander in great quantity and less than this of ground squeezed mint; finish cooking and then take it to the hearthstone for a while and use.