Name: Eggplant, Lamb and Rice Casserole
Ingredients: 2 lb Eggplants; 1/2 lb Ground Lamb -- lean; 2 ts Olive Oil; 2 Onions -- chopped; 1 Red Bell Pepper -- seeded; And chopped; 2 Cloves Garlic -- minced; 14 1/2 oz Tomatoes, Canned --; Undrained; 2 ts Dried Oregano; 1/2 ts Dried Thyme; 1/2 ts Ground Cinnamon; 1/4 ts Ground Cloves; 1 c White Rice; 14 1/2 oz Beef Broth -- defatted; 2 oz Feta Cheese -- crumbled; Salt And Pepper -- to taste

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains, Dairy	Dutch	Beef, Meat, Miscellaneo, Rice	4	Servings

INGREDIENTS

2	lb	Eggplants
1/2	lb	Ground Lamb — lean
2	ts	Olive Oil
2		Onions — chopped
1		Red Bell Pepper — seeded
		And chopped
2		Cloves Garlic — minced
14 1/2	oz	Tomatoes, Canned —
		Undrained
2	ts	Dried Oregano
1/2	ts	Dried Thyme
1/2	ts	Ground Cinnamon
1/4	ts	Ground Cloves
1	c	White Rice
14 1/2	oz	Beef Broth — defatted
2	oz	Feta Cheese — crumbled
		Salt And Pepper — to taste

INSTRUCTIONS

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
1/2 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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