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Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside.
Brown the lamb in the remaining 2 tbsp olive oil and then set it aside.
Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown.
At this point, all the ingredients (except parsley) are mixed together in either a slow cooker or dutch oven.
Cook the stew on low for 2 ½ to 3 hours in a dutch oven on the stovetop. Or, cook in a slow cooker on low for 4 to 8 hours.
Add fresh parsley at serving time and enjoy with pita bread.