Eggplant, lamb and rice casserole

4 Servings

Ingredients

Quantity Ingredient
2 pounds Eggplants
½ pounds Ground Lamb -- lean
2 teaspoons Olive Oil
2 Onions -- chopped
1 Red Bell Pepper -- seeded
And chopped
2 Cloves Garlic -- minced
14½ ounce Tomatoes, Canned --
Undrained
2 teaspoons Dried Oregano
½ teaspoon Dried Thyme
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
1 cup White Rice
14½ ounce Beef Broth -- defatted
2 ounces Feta Cheese -- crumbled
Salt And Pepper -- to taste

Directions

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant halves, cut-side down, in a roasting pan. Add water to a depth of ½ inch. Bake until tender, 20to 25 minutes; set aside. Reduce oven temperature to 400 degrees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tom atoes with a wooden spoon, until the mixture has thickened slightly, 3-5 minutes.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer.

Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice is tender and th e liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.

Recipe By : The Denver Post Magazine/January 2, 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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