| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
|
Main dish, Soups, Vegetables |
5 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant; Small |
| 4 |
tb |
Olive Oil |
| 8 |
c |
Lamb Stock; See Recipe 9 |
| 1/2 |
c |
Lamb; Cooked, Cubed |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Oregano Leaves; Dried |
| 2 |
|
Tomatoes; Lg, Chopped |
| 1/2 |
c |
Peas; Frozen |
|
|
Grated Parmesan Cheese |
|
|
Tot Sat |
INSTRUCTIONS
GARNISH
Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a 2
1/2-quart saucepan and brown the eggplant. Add the stock, lamb, salt and
oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5
minutes or until the eggplant is very soft. Add the tomatoes and peas and
cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan
Cheese.
Each 1 Cup Serving Contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
295 22 G 9 G 3 G 19 G 5 G 41 Mg 166 Mg
From The Cookbook For The 90s by Helen V. Fisher
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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