Eggplant, Lamb And Rice Casserole

We must understand how to separate our “who” from our “do.” What we do does not gain us God’s affection. Who we are by virtue of His unconditional love constrains us through the power of our gratitude to obey Him. If we ever invert these relationships (as is the instinctive, natural impulse of all humanity) by assuming that who we are before God is a consequence of what we do for Him, then we make God’s love conditional and our security questionable.

Bryan Chapell

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	t	Olive Oil
2		Onions, chopped
1		Red Bell Pepper, seeded
		And chopped
2		Cloves Garlic, minced
14 1/2	oz	Tomatoes, Canned
		Undrained
2	t	Dried Oregano
1/2	t	Dried Thyme
1/2	t	Ground Cinnamon
1/4	t	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

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 282 Calories From Fat: 120 Total Fat: 13.4g Cholesterol: 50.6mg Sodium: 342.7mg Potassium: 549.3mg Carbohydrates: 25.2g Fiber: 3.6g Sugar: 7.2g Protein: 15.6g