| 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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